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)
- 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
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!