Slow-Cooked Mushroom Swiss Steak
—Kathie Morris, Redmond, Oregon
Total TimePrep: 15 min. Cook: 8 hours
- 3/4 cup all-purpose flour
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 2 to 2-1/2 pounds 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.