Well, since we still in winter, (no matter how much I want it over with) I wanted to post this recipe. The great things about this:
- Hearty, stick-to-your bones
- Crock Pot all day (with some prior prep work)
- A great way to use up a less favored cut of beef
- Makes a LOT and leftovers that are just as good as the first bite
- Reminds me of my Mom – she made a (better) version of this when we were kids
Here is the cooked Swiss steak. I only have one photo as we had a guest that night and I didn’t want to be a total weirdo taking photos of my food. Instead, I was just my, normal partial weirdo self.
Swiss Steak – as I mentioned, it does take some prep work, but is worth it and most of this stuff is probably a pantry staple for you.
- 2 pounds beef bottom round, trimmed of excess fat – tenderized and pounded to an even thickness
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper
- 1 Tablespoon Montreal steak seasoning
- 3/4 cup flour
- 1/4 cup vegetable oil or bacon drippings, or combo of both
- 1 large onion, thinly sliced
- 4-6 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can tomato soup
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
Preheat a large pan or electric skillet to 350. I find the electric skillet easy to use.
Make sure meat is cut evenly and trimmed nicely. The man who butchered our beef also had tenderized the bottom round steak. Season both sides with the salts and pepper and heavy on the Montreal steak seasoning. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Feel free to add more pepper and Montreal seasoning to the flour if you prefer. Set aside.
Add enough of the bacon drippings or vegetable oil just cover the bottom of your skillet or pan. Once the oil begins to shimmer, add the steaks to the pan. Do not overcrowd; cook in batches. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to your Crock Pot and repeat until all of the steaks have been browned. I like to line my Crock Pot with a liner for easy cleanup.
Remove the last steaks from the pot and add the onions and garlic. Sauté for 3 to 5 minutes until they get some color. Add the tomato paste and stir to combine. Next add the tomato soup, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Pour the liquid mixture into your Crock Pot and make sure all the meat is covered. Let cook on low for 6-8 hours or refrigerate and Crock over low while you are at work. Meat will be tender and falling apart.
This is my jar of bacon fat. I really encourage you to start one. Just put the drippings in a jar and store in a cool, dry place. This is a great addition to any fried foods or your popcorn. Really. I almost lost it one day when someone in the house added drippings from something else and ruined my prized bacon drippings. Shame!
I find it easiest to set up an assembly line for the steaks. They are seasoned, into the flour, into the grease and then into the Crock.
Brinklie cat was very curious as to what was sizzling!
Round steak gets a bad wrap for being a bad or tough cut of meat. You just have to cook it low and slow and it will be so tender it falls apart.
You see this? This is what really makes the dish. All those drippings and brown pieces have so much taste. Oh yeah, this isn’t exactly the most HEALTHY dish, but it is a great treat now and again.
Leave your steaks rest in the Crock while you sauté the onions and garlic.
After they are brown, add in your liquids and use a wooden spoon to scrape all the bits up from the bottom!
Everything goes into the Crock, set it and walk away.
He wouldn’t look at me because he got no scraps. Sorry Winston!
Yeah, those recipes where you have to use 1 Tbsp. of tomato paste? Annoying, right? Just put the rest into a small zip bag, label it and freeze it flat for future use in stews, soups or casseroles.
Remove and serve for supper. Make sure to get extra gravy for soaking up or on your potato! Enjoy.