Slow-Cooked Swiss Steak Recipe

Slow-Cooked Swiss Steak RecipePhoto by: Taste of Home Slow-Cooked Swiss Steak Recipe Rating 5

This is a favorite because I can flour and season the steaks and refrigerate them the night before. The next morning, I put the ingredients in the slow cooker, and the dish is ready when I come home from work.—Sarah Burks, Wathena, Kansas

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Slow-Cooked Swiss Steak Recipe
  • Prep: 10 min. Cook: 6 hours
  • Yield: 6 Servings
10 360 370

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds beef round steak, cut into six pieces
  • 1 medium onion, cut into 1/4-inch slices
  • 1 celery rib, cut into 1/2-inch slices
  • 2 cans (8 ounces each) tomato sauce

Directions

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add the steak; seal bag and toss to coat.
  • Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery and tomato sauce. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6 servings.

Cooking for 2: Easy Slow-Cooked Swiss Steak

Nutritional Facts 1 serving (1 each) equals 171 calories, 4 g fat (1 g saturated fat), 64 mg cholesterol, 409 mg sodium, 6 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Slow-Cooked Swiss Steak in Quick Cooking January/February 2003, p6

Healthy Cooking

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Reviews for Slow-Cooked Swiss Steak (5)

Slow-Cooked Swiss Steak Recipe

Slow-Cooked Swiss Steak

Tell us what you think of this recipe.
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Reviewed on Feb. 06, 2012 by graymyst

This meal is a great substitute for pot roast. The grandchildren all say that is what it taste like.


Reviewed on Jul. 01, 2010 by daisey5

I used some garlic and onion powder and added a can of diced tomatoes. It turned out very good!!


Reviewed on Aug. 28, 2009 by cherrylady

This smelled soooooo GOOD all day as it cooked! It tasted as good as it smelled! Yummy! I used 2 cans of diced tomatoes instead of tomato sauce. We ate it over mashed potatoes. I'll definitly make this again.


Reviewed on Jan. 29, 2009 by nauticalady

I find that if you just highlight what you want printed you save alot of ink and space. Any info about nutrition facts, I just write in what I want to know for reference. It works, especially on this site.

Gail


Reviewed on Jan. 29, 2009 by DIVA2085

why dont you put the nutrition facts at the bottom of the recipe? when I print the recipe I waste all that paper and I am not interested in the nutrition after reading it once.

 
 
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