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No-Fuss Swiss Steak Recipe

No-Fuss Swiss Steak Recipe

"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."
TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD:8-10 servings

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

  • 1. 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.
  • 2. 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

6 ounce-weight: 246 calories, 8g fat (2g saturated fat), 79mg cholesterol, 477mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 32g protein

Reviews for No-Fuss Swiss Steak

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MY REVIEW
Reviewed Sep. 15, 2013

"Excellent flavor I thickened the gravy with flour water mixture next time I will add more veggies and potatoes"

MY REVIEW
Reviewed Jan. 3, 2013

"My family really liked this one. I liked how easy it was and it was good, but I think next time I will add some more seasoning to it. I apparently didn't read the recipe right and cut the meat into chunks rather serving size pieces, but we served it over mashed potatoes so it was almost a stew and it worked out great."

MY REVIEW
Reviewed Jul. 14, 2010

"This is a very easy & delicious recipe..I recommend doubling the recipe for more than 4 people..my family loves this!"

MY REVIEW
Reviewed Jan. 5, 2010

"only how can any stars be given when nobody wrote about it. same with others on this site"

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Wine Pairings

Full-Bodied Red Wine

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