Country Swiss Steak

The Swiss don't actually make Swiss steak. The recipe name is believed to be English and likely comes from relating the process of smoothing out cloth between rollers called "swissing" to pounding and flattening of the meat, a step we've skipped in this slow cooker version.

Country Swiss Steak
15 mins
by 3.0 6  people
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Beef, Pork, Round Steak, Slow Cooker, Steak, Swiss Steak
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  • 1 pound boneless beef round steak, cut 1 inch thick
  • 4 ounces spicy fresh bratwurst or other sausage, cut into 3/4-inch-thick slices
  • 1 tablespoon cooking oil
  • 1 small onion, sliced and separated into rings
  • 1 teaspoon dried thyme, crushed
  • 2 tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14 1/2 ounce can chunky tomatoes with olive oil, garlic, and spices
  • 2 cups hot cooked noodles or rice
  • Fresh thyme sprigs (optional)
Trim fat from meat. Cut meat into 4 serving-size pieces. Brown meat and sausage in hot oil in a skillet. In a 3-1/2- or 4-quart electric crockery cooker place onion. Sprinkle with thyme, tapioca, salt, and pepper. Pour undrained tomatoes over vegetables. Add meat.
Cover and cook on low-heat setting for 10 to 12 hours. Serve with noodles or rice. Garnish with fresh thyme, if desired. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 412, Fat, total (g) 15, chol. (mg) 110, sat. fat (g) 4, carb. (g) 32, fiber (g) 4, pro. (g) 35, vit. A (RE) 72.12, vit. C (mg) 12.4, sodium (mg) 755, calcium (mg) 30.29, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
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