Crockpot Swiss Steak

This Crockpot Swiss Steak is a meal that Frog Prince introduced to me in the first few months of our marriage. 

It’s tender, definitely well done and delicious. 

The recipe comes from Betty Crocker – tried and true, with a few of our own additions. 

Crockpot Swiss Steak – Adapted from Betty Crocker (red cookbook)

Ingredients

• 1 lb. beef steak (cut of your choice)
• 2 T white whole wheat flour (or cornstarch)
• 1 tsp. ground mustard
• 2 cans stewed tomatoes
• 1 T minced onion
• 1 medium green bell pepper, diced
• 1 tsp. minced garlic
• salt & pepper, as desired
• Olive oil spray

Directions

In a shallow, flat bowl combine 2 T white whole wheat flour with 1 tsp. ground mustard, and salt and pepper. 

Slice beef steaks into small portions, ideally the size of a deck of cards. 

Dip each portion into the flour mixture to coat. 

Place coated meat into a heated skillet that has been lightly sprayed with olive oil. 

Brown the meat on both sides. 

Transfer the browned beef to a lightly greased 6 quart crockpot.

Season with additional salt and pepper, if desired. 

Layer over the top the diced green bell pepper. 

Add 2 cans, undrained, stewed tomatoes, 1 T minced onion and 1 tsp. minced garlic. 

Cover and cook on low for 8 hours, or until beef is cooked through. 

Serve atop rice, if desired. 

Note: the leftovers make an excellent vegetable beef soup base!