Swiss Steak 1
- 1/2 lb beef round steak (3/4" thick)
- 1 T flour
- 1/3 t salt
- 1/3 t dry mustard
- pinch ground black pepper
- 1 t garlic powder
- 1 t shortening
- 150 g crushed tomatoes
- 1/4 c sliced onion
- 1/3 sliced celery stalks
- 1 sliced carrot
- 1 t Worcestershire sauce
- 1.5 T beef stock
- 1.5 T water
- cooked rice (for serving, optional)
- mashed potatoes (for serving, optional)
- cooked pasta (for serving, optional)
Cut meat into 2 serving pieces. Combine flour, salt, mustard, pepper, and garlic powder. Pound 2 t of the flour mixture into the meat.
Brown the meat in the shortening on both sides.
For stove top:
Drain off any excess fat from the pan. Add undrained tomatoes, onion, celery, carrots, Worchestershire sauce, and wine. Cover and simmer for 1hr15min or until meat is tender.
Remove meat to a serving platter and keep warm. Combine 1.5 T water with remaining flour mixture. Stir into tomato mixture until thick and bubbly. Put meat back in sauce. Serve meat and sauce with pasta, rice, or mashed potatoes.
For slow cooker:
After browning the meat, transfer to slow cooker. Stir remaining flour into pan drippings. Stir in the remaining ingredients and cook until thick and bubbly. Pour over meat in the crock pot.
Cook on low for 8-10 hours.
After browning the meat, transfer to baking dish. Stir remaining flour into pan drippings. Stir in the remaining ingredients and cook until thick and bubbly. Pour over meat in the baking dish.
Bake, uncovered, in a 350F oven for 1hr20min. Serve with hot pasta or rice.
SJ Note 20 July 2010: We tried the oven version of this this time; it wasn't nearly as tender as I'd expected. The flavor was good, though, so we'll try the slow cooker version next time.