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Salsa Swiss Steak

Prep 20 min
Total 10 hr 20 min
Ingredients 8
Servings 5

Come home to this Swiss beef steak that’s slow-cooked with vegetables, canned mushroom soup and Old El Paso® Thick 'n Chunky salsa – a wonderful dinner! MORE+ LESS-

Ingredients

teaspoons oil

1 1/2

lb. boneless beef top round steak, trimmed of fat, cut into 5 pieces

1/2

teaspoon salt

1/4

teaspoon pepper

medium onion, halved lengthwise, sliced

1/2

medium green bell pepper, cut into bite-sized strips

(10 3/4-oz.) can condensed cream of mushroom soup

3/4

cup Old El Paso™ Thick 'n Chunky salsa

Steps

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1

Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once.
2

Transfer steak to 4 to 6-quart slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.
3

Cover; cook on low setting for 8 to 10 hours.
4

Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.

Expert Tips

Measure ingredients and do any slicing and chopping of ingredients the night before. In the morning, all you'll have to do is brown the steak and combine the ingredients.
The night before serving the Swiss teak recipe, chill a fruit gelatin salad. Complete the menu with Hungry Jack® Mashed Potatoes and fresh or frozen green beans.