May 2, 2012
Is there anything more comforting than coming home to a house that smells like delicious food? I don't think so, and this recipe is sure to deliver. By about two hours into the cooking time, I was ready for it to be done. Sadly, I still had about six hours to go, but the smell was sooooo good! As soon as that timer went off I was sticking my spoon in to take some out. The steak nearly melted as I was pulling it out it was that tender. Which, of course, is what swiss steak is all about. The name does not refer to the country at all, but the process of cooking it. Basically, the process involves taking a tough cut of meat and slowly cooking it to make it tender. The perfect job for a slow cooker!
I served this along with the Dijon and Herb Roasted Potatoes I posted earlier and some steamed broccoli. It was very delicious and very filling.
Adapted from Betty Crocker
Makes 6 servings, serving size 1 piece of steak and sauce
1 1/2 lb tip steak, cut into 6 pieces
3 tablespoons flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 tablespoon vegetable oil
1 large onion, sliced
1 large bell pepper, sliced
1 (14.5 oz) can diced tomatoes
2 cloves garlic, minced
1. Mix together flour, mustard and salt in a bowl; coat the beef pieces in the mixture.
2. Heat vegetable oil in a large skillet; when the oil is hot, add beef and cook for about 15 minutes, turning once.
3. Place beef into the slow cooker; top with onion and pepper; mix tomatoes and garlic together and add to the slow cooker; cook on low for 8-10 hours; when done, adjust salt as needed.