Swiss Steak Supper
From TOH
SERVINGS: 6
TIME: Prep: 20 min. Cook: 5-1/2 hours
Ingredients:
1-1/2 pounds boneless beef top round steak
1/2 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
1 tablespoon canola oil
3 medium potatoes
1-1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14-1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 tablespoon minced fresh parsley
Directions:
Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley. Yield: 6 servings.
SERVINGS: 6
TIME: Prep: 20 min. Cook: 5-1/2 hours
Ingredients:
1-1/2 pounds boneless beef top round steak
1/2 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
1 tablespoon canola oil
3 medium potatoes
1-1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14-1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 tablespoon minced fresh parsley
Directions:
Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley. Yield: 6 servings.
