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Swiss Steak Slow Cooker

 Swiss Steak Slow Cooker
I modified my Mom's recipe as I became a more experienced cook. Everyone raves about how tender and rich this dish is. I make it about every 2 weeks during the winter.—Kathie Morris, Redmond, Oregon
6 ServingsPrep: 15 min. Cook: 8 hours


  • 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
  • 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.
Nutritional Facts: 1 steak with about 1/2 cup gravy equals 313 calories, 9 g fat (4 g saturated fat), 92 mg cholesterol, 666 mg sodium, 18 g carbohydrate, 2 g fiber, 37 g protein.

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Swiss Steak Slow Cooker (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.