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No-Fuss Swiss Steak Recipe

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"I received the recipe for this dish from my cousin," notes Sharon Morrell from Parker, South Dakota. "I make it regularly because our children love the savory steak, tangy gravy and fork-tender veggies."

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No-Fuss Swiss Steak Recipe

Prep: 10 min. Cook: 6 hours

Yield: 8-10 Servings

10 360 370

Ingredients

3 pounds beef top round steak, cut into serving-size pieces
2 tablespoons canola oil
2 medium carrots, sliced
2 celery ribs, sliced
1-3/4 cups water
1 can (11 ounces) condensed tomato rice soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1/2 teaspoon pepper
1 bay leaf

Directions

In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables.
Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Yield: 8-10 servings.

Nutritional Facts 1 serving (6 ounces) equals 246 calories, 8 g fat (2 g saturated fat), 79 mg cholesterol, 477 mg sodium, 10 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as No-Fuss Swiss Steak in Quick Cooking July/August 2003, p44

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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