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Swiss Steak Slow Cooker Recipe
Swiss Steak Slow Cooker Recipe photo by Taste of Home

Swiss Steak Slow Cooker Recipe

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5 25
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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
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

  1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.
  2. 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.
Originally published as Slow-Cooked Swiss Steak in Quick Cooking January/February 1999, p7

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.

Full-Bodied Red Wine

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

Reviews for Swiss Steak Slow Cooker

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 19, 2016

"Original owner of this recipe - Kathie Gangstead (aka Kathie Morris). I now use a teaspoon of "Better Than Boullion" beef paste and a 1/2 cup of coffee. I have discovered that cold coffee is great for this dish and roasting meats etc. I am over the moon about the reviews and love that people enjoy it. I also like to see the variations. Everyone should make a recipe their own. I try it the first time "by the book" and then I add and subtract to fit our family's tastes."

MY REVIEW
Reviewed Sep. 27, 2015

"Since I was cooking for 5 big eaters I doubled the recipe, but instead of using celery I used one can of cream of mushroom soup and one can of cream of celery soup. I also added abouth3/4 of a small can of tomato paste, as well as substituting beef broth for the water as suggested. I didn't add any garlic as I don't like it. This turned out to be one of the best crock pot recipes I have ever made."

MY REVIEW
Reviewed Sep. 19, 2015

"My family absolutely loved this. Meat was tender, no knife needed. I did substitute beef broth for water and bouillon. Next time will add a little more broth and maybe some mushrooms."

MY REVIEW
Reviewed Sep. 12, 2015

"The meat was so delicious and fork tender and we loved the flavor of the gravy it made! I love simple things like this that I can throw in the crockpot and forget about all day! Definitely a keeper!"

MY REVIEW
Reviewed Mar. 26, 2015

"This recipe was delicious yet simple to make. We will definitely make this again. I did omit the celery. Also, I always make my own cream sauce rather than using the canned soup. I even used a slightly cheaper cut of steak and it still was so tender that it fell apart with the fork when you were eating. It was so nice to have a delicious dinner waiting after a day at work."

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