When I was a kid, I always looked forward to Sunday dinner when my mom made this Swiss Steak! She used to make it in her electric fry pan and I remember that the meat was soooo tender and the gravy was so flavorful. (Can you tell I love comfort food?) I have been making this Swiss Steak in my Crock-Pot because I can put all of the ingredients in just before we leave for church and it’s ready in time for dinner. (And the house smells so good when we walk in the door!)
Here’s how I make it:
1 ½ – 2 lbs. round steak
1 medium yellow onion, sliced
8 oz. fresh mushrooms, sliced
2 cans cream of mushroom soup
1 tablespoon Worcestershire sauce
1 cup hot water
2 tablespoons vegetable oil
1 tablespoon butter
Salt and pepper
½ cup all purpose flour
I like to tenderize my meat using a Jaccard Tenderizer Tool. Then cut the meat into serving size pieces, sprinkle with salt and pepper and dredge in flour.
Heat a skillet to medium-high heat. Add the oil and butter. Place the flour dusted pieces of round steak in the hot skillet. Don’t move them around, just leave them frying in the skillet for 3 – 4 minutes or until they are nice and golden. Turn over so they are browned nicely on both sides.
Spray the Crock-Pot with non-stick spray. Place the onions and mushrooms in the bottom of the crock pot and place the browned meat over top.
Stir together the soup, water and Worcestershire sauce. Pour over the meat. Cover and cook on low heat 6-8 hours or until tender.
Serve over hot rice or buttered noodles.