Swiss Steak (Slow Cooker)
Not actually from Switzerland, this recipe gets its name from the technique of pounding or rolling tougher cuts of meat, called "swissing" in Europe.
Swiss Steak (Slow Cooker)
Not actually from Switzerland, this recipe gets its name from the technique of pounding or rolling tougher cuts of meat, called "swissing" in Europe.
Cooking Instructions
- 1
Add the diced onions and carrots to a slow cooker, set on LOW.
- 2
Using a meat tenderizer or a roller, pound out the steaks to about a 1/2-inch thickness inside a Ziploc bag for easy cleanup.
- 3
Thoroughly combine the flour mixture ingredients and dredge the pounded steaks one at a time.
- 4
In a pan over medium heat, lightly brown each steak on both sides in the olive oil. Discard any unused flour and set the steaks aside. In the same pan, add the broth mixture ingredients to deglaze the pan and stir while simmering.
- 5
Layer the cooked steaks on top of the vegetables and pour the broth mixture over top. Cook covered on LOW for about 4 hours, or until steaks are fork-tender.
- 6
Serve over mashed potatoes or yellow rice and enjoy!
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