Swiss Steak Supper

Looking for a dinner to impress friends? Check out this slow cooker recipe made hearty beef steak and veggies.

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Servings 6

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( 10 ) Ratings

10 Ratings

5 Stars 15%

4 Stars

3 Stars

2 Stars 15%

1 Stars

Member Reviews ( 8 )

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ingredients 8
Prep Time 15 min
Total Time 9 hr 15 min

Ingredients

1 1/2: pounds beef boneless round steak, about 3/4 inch thick

1/2: teaspoon peppered seasoned salt

6: to 8 new potatoes, cut into fourths

1 1/2: cups baby-cut carrots

1: medium onion, sliced

1: can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained

1: jar (12 ounces) home-style beef gravy

: Chopped fresh parsley, if desired

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Directions

1 Remove excess fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook beef in skillet about 8 minutes, turning once, until brown.
2 Layer potatoes, carrots, beef and onion in 3 1/2- to 6-quart slow cooker. Mix tomatoes and gravy; spoon over beef and vegetables.
3 Cover and cook on low heat setting 7 to 9 hours or until beef and vegetables are tender. Sprinkle with parsley.

EXPERT TIPS

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Expert Tips

Out of tomatoes with basil, garlic and oregano? Use a can of diced tomatoes and add 1/2 teaspoon dried basil leaves, 1/4 teaspoon garlic powder and 1/2 teaspoon dried oregano leaves.

New potatoes are thin-skinned, small, young potatoes of any variety. They are waxy in texture because there hasn't been enough time for the sugar to convert to starch. Leaving the peel on the potatoes not only retains nutrients but also helps them to keep their shape during cooking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 275
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 2g, 2% ),
Cholesterol: 60mg; 60%;
Sodium: 600mg; 600%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 4g 4% ),
Protein: 28g; 28%

% Daily Value*:

Iron: 24%;

Exchanges:

2 Starch; 1 Vegetable; 3 Very Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

denyse1210

report Posted Sep. 15, 2012 9:26 AM

The meat was very tender, but the taste was bland. I didn't like the combination of meat and tomatoes. My family ate it but when I asked if I should add it to my recipe box everyone said no.

lroehrig

report Posted Aug. 2, 2012 9:56 AM

The meat was not as tender as I would have liked but it tasted wonderful. The vegetables were tender and delicious. My kids liked the meat but not so much the veggies. I would make it again. Very much a comfort food.

shaunaT

report Posted May. 17, 2012 11:24 PM

This was awful -- bland, bland, bland. My son came home from school and asked me what smelled like dead fish...

farmall560

report Posted Jan. 17, 2012 5:00 PM

Excellent base recipe: cries out for some red wine, some brown sauce - A1 or HP. try some parsnips along with the carotts. used 2 tbsp of dark brown sugar along with a 1/3 cup cider vinegar also. Make once a month or so. Also doubles or triples easily, good for church suppers, etc. And is excellent using venison.

smd1227

report Posted Dec. 12, 2011 8:11 AM

Wow, this was so delicious and easy to make. The beef was so tender it cut with a fork. We will definitely be making this again & again.