Slow Cooker Swiss Steak and Onion

Slow Cooker Swiss Steak and Onion

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GrannyGiggles 1

"Delicious and easy Swiss steak recipe that will have you out of the kitchen in under 20 minutes. I love to pair this with egg noodles or rice, being sure to get a good spoonful of sauce along with the steak. Feel free to add celery, green pepper, carrots, or your favorite vegetable. My husband isn't a fan of celery or green pepper, so I keep my Swiss steak simple."
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6 h 25 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1524 mg
  • 61%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix flour, salt, mustard, and pepper together in a wide, shallow bowl.
  2. Dredge cube steaks in the flour mixture to coat completely.
  3. Heat oil in a skillet over medium-high heat. Fry steaks until golden brown, 2 to 3 minutes per side; transfer to a slow cooker, reserving drippings in the skillet.
  4. Saute onion and garlic in the reserved drippings in the skillet until softened, 2 to 3 minutes more; add to the slow cooker. Discard the oil.
  5. Stir beef broth and tomato paste together in a bowl until the paste dissolves into the broth; add tomatoes, Worcestershire sauce, paprika, thyme, and oregano. Pour the broth mixture over the steaks in the slow cooker.
  6. Cook on Low until the meat is tender to the point of falling apart, 6 to 8 hours.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the flour mixture. The actual amount of the flour mixture consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



Well, I usually make a very bare bones swiss steak. Meat, diced tomatoes, tomato sauce, onions, green pepper, salt and pepper. I followed this recipe to a tee, except I needed an extra tables...

The only change I made was holding out thyme as a personal preference. Very good dish!

Made it, my whole family didn't like it.

Did not make any changes. This was exactly what I was looking for. I will be making this again for sure!

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