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Slow-Cooked Swiss Steak

User Rating 5 Star Rating (1 Review)


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  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon Hungarian sweet paprika
  • salt and pepper to taste
  • 2 pounds beef round steak, cut in 6 to 8 serving-size pieces, pounded to tenderize
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Canola oil
  • 1 large garlic clove, minced
  • 2 ribs celery, thinly sliced
  • 2 to 3 cups thinly sliced onion
  • 2 cans (14.5 ounces each) tomatoes, or 4 to 5 medium tomatoes, peeled and sliced
  • 1/2 cup beef broth


Combine flour, thyme, paprika, salt, and pepper in a small bowl. Baste steak pieces with Worcestershire sauce, then dredge in the flour mixture. Heat oil over medium-high heat and brown steak pieces about 5 minutes on each side. Transfer steak to slow cooker/Crock Pot. Sprinkle garlic and celery over steak, then add the sliced onion and tomatoes. Pour beef stock into the hot skillet to loosen brown bits; pour over steak. Cover and cook on low for 8 to 10 hours (on high 4 to 5 hours).
Serves 6 to 8.

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User Reviews

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 5 out of 5
Good as my oven recipe with less work....., Member badkitty1116

I did add some things- 1/2 tsp ground mustard and Emeril's Essence to the flour mixture, omitted the thyme. Added diced carrot to the celery and onion and for my tomatoes I used 1 can (14-1/2 ounces) petite diced and 1 (10 ounce) can of Rotel for some zip. I added in a bay leaf and I tablespoon soy sauce and 1 tablespoon brown sugar to make it more like my oven recipe. Mine was falling apart tender in 4 hours ...8 to 10 would have been WAY too long. I thickened the gravy with 2 tablespoons flour combined with 1/4 cup cold water until smooth. Put it in a saucepan with the cooking juices and stirred until thickened. Served over the steak with Buttermilk mashed potatoes , green beans and cresent rolls. Wonderful meal. I searched many slow cooker Swiss steak recipes before deciding on this one and I'm glad I did.....do Not omit the Worcestershire sauce! It gives it so much flavor. Thanks for a great recipe-will use again.

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