Swiss Steak Supper

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

By Betty Crocker Kitchens

Updated June 23, 2011

Ingredients

1 1/2

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

1/2

teaspoon peppered seasoned salt

to 8 new potatoes, cut into fourths

1 1/2

cups baby-cut carrots

medium onion, sliced

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

jar (12 ounces) home-style beef gravy

Chopped fresh parsley, if desired

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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.

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.