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Slow-Cooked Swiss Steak

3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2-1/2 pounds boneless beef top round steak
1 to 2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
1 cup sliced celery, optional
1/2 cup chopped onion
1 to 3 teaspoons beef bouillon granules
1/2 teaspoon minced garlic

In a shallow bowl, combine the flour, pepper and salt. Cut steak into

Printed from tasteofhome.com Sep 7, 2008

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Slow-Cooked Swiss Steak cont.

six serving-size pieces; dredge in flour mixture. In a large
skillet, brown steak in butter. Transfer to a 3-qt. slow cooker.
Combine the remaining ingredients; pour over steak. Cover and cook on
low for 8-9 hours or until meat is tender.

Yield: 6 servings.