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Swiss Steak (in the Crock Pot)

Linda and I first published this recipe back in February of 2000 after we had been comparing childhood memories of the favorite dishes our mothers made (the ones that didn't have cream of mushroom soup as the primary ingredient). And you know, sometimes, rural Indiana and suburban Indianapolis are not all that far apart! The conversation quickly turned to Swiss Steak — a timeless classic. So we dusted off the old Crock Pot and gave Swiss Steak a try. So here is the combined effort of our recollection of the best of both of our respective upbringings — many thanks to both Erma and Dorothy.

Serves 4 with lots of leftovers

Ingredients:

2 to 2 1/2 pound boneless round steak, trimmed of fat
1 large onion - chopped into large chunks
3/4 cup sliced celery
3/4 cup sliced carrots
1 small can beef broth
1 can diced tomatoes
flour (a few tablespoons)
salt and pepper to taste
1-2 tablespoons olive oil

Preparation:

Dredge the round steak with salt, pepper and flour. Heat olive oil in skillet, and brown the meat for about 2 minutes per side. After browned, remove meat, and then sauté the onion, celery and carrots for a few minutes. In the meantime, spray the sides of the crock part of the Crock Pot with Pam. After vegetables are slightly tender (about 2-3 minutes), scoop about 1/2 of them into the bottom of the crock. Place the meat on top, and cover with the rest of the vegetables, beef broth and diced tomatoes. Turn the Crock Pot on "low" and go ahead and leave the house for the next 10 hours. Okay, it's dinner!

We served this with mashed potatoes, and, yes, Linda made a great gravy by thickening the liquid from the crock pot with corn starch. We found that a good California Zinfandel was perfect with Swiss steak.

And the next day we used the leftovers to make Swiss Steak Tacos.  I decided that if LouVino can make a small plate out of tacos with mashed potatoes and fried chicken..... making one with mashed potatoes, gravy and swiss steak would be great, and it was!