Slow Cooker Swiss Steak and Onion Recipe - Allrecipes.com
Slow Cooker Swiss Steak and Onion Recipe
  • READY IN 6+ hrs

Slow Cooker Swiss Steak and Onion

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    6 hrs 10 mins
  • READY IN

    6 hrs 25 mins

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Jul 17, 2014

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 tablespoon of oil to sauté the onions and garlic, and I added a bit of sliced bell pepper This recipe was really, really good. Early on, I feared that the thyme and oregano had completely taken over the recipe, but as it cooked (I did 8 hours)it really mellowed out. It is delicious, and the gravy/sauce is a little thick, which works well with noodles, rice, or potatoes. I served it over potatoes and boy was it good. Thanks :)

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 17.9 g
  • 27%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 1524 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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