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Slow-Cooker Swiss Steak

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

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

Directions

  • In a shallow bowl, combine the flour, pepper and salt. Cut steak into 6 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.
Nutrition Facts
1 each: 313 calories, 9g fat (4g saturated fat), 92mg cholesterol, 666mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 37g protein.

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Reviews

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Average Rating:
  • gunslinger
    Mar 2, 2018

    Steak was tender and tasty. The gravy was delicious served over mashed potatoes. I left out the celery but otherwise made as directed. This will be one I make often!

  • TeresaWitt
    Jan 7, 2018

    This was okay, but a bit bland. I was really expecting more flavor.

  • kgangstead
    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.

  • wnl999
    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.

  • ettakarl
    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.

  • CarrieBerry4Chad
    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!

  • lbroadh2o
    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.

  • msbabs31
    Nov 10, 2014

    VeRy Simple And VERY Delicious!

  • gbillingsley
    Jul 30, 2014

    My husband and I thought it was absolutely wonderful! Didn't have any celery so I added a bit of celery flakes. Had it with some long grain and wild rice. Didn't add the beef bouillon into it until it was almost done because I forgot to add it at the beginning. Didn't make any difference, as it still turned out wonderful!

  • Cedes2001
    Nov 26, 2013

    Turned out great and a huge plus that it was so simple. I would definitely recommend it.