How to Cook : Swiss Steak

We had our first frost last night, but haven’t yet succumbed to turning on the heat in our house. But I love this time of year when I can run the oven, the crockpot, the stovetop, and whatever other heat-generating appliance my heart desires! So when Becky left a comment the other day, asking for a round steak recipe, I said right out loud, “Thank you! Now I know what to make for supper!” And I immediately dug out my trusty crockpot.

This recipe fits the lazy-cooking-from-scratch style I love so much. It comes together in a hurry (I fixed it during my lunch break), and cooks away while you go off and watch 12 games of volleyball.

Round steak usually comes as a largish slab, with ribbons of fat around the edges and sometimes through the middle. It’s a cut of meat where it’s easy to cut that fat away if you wish. We only have top round cuts made (the bottom round gets ground in with the hamburger, making it leaner) and we always have the locker tenderize ours.

Start with 2 to 3 pounds of steak, and cut it into individual serving sizes. Then mix flour, salt and pepper together and coat the steak pieces with the flour mixture.

Plop it into a pan of melted butter and brown each piece on both sides. Then transfer to your crockpot.

The recipe calls for a can of cream-of-mushroom soup. I didn’t happen to have any on hand, but do you know how easy it is to make your own? Just melt 3 tablespoons of butter in a saucepan, and whisk in 3 tablespoons of flour until smooth. Then whisk in 1 cup of milk and heat until the mixture is thickened and bubbly. Then dump in a can of mushrooms.

To either the canned or scratch version of your soup, add 1-1/3 cups of beef broth (or 1-1/3 cups water + 1/2 T. beef boullion granules), a couple cloves of minced garlic and a chopped onion. Mix all together until blended and then pour over the round steak in the crockpot. Cook on low 8 hours or high 4 hours.

Serve the meat and the sauce over pasta. I usually use egg noodles, but I happened to have these curly things in the cupboard and they worked just dandy.

Yum! Hot, beefy, creamy goodness!

Swiss Steak

2 to 3 pounds round steak
3/4 cup flour
1 t. pepper
1/4 t. salt
2 T. butter
1 can cream of mushroom soup
1-1/3 c. beef broth
1 onion, chopped, 2 cloves garlic, minced

Trim fat from steak and cut into individually-sized pieces. Mix flour, salt and pepper in a shallow pan. Coat steak pieces in flour mixture. Brown steak pieces in melted butter. Transfer to crockpot. Combine remaining ingredients and pour over steak. Cover and cook on low 8 hours or high 4 hours, or until meat is tender and cooked through.

2 years ago:

Happy October!

Nerve wracking

1 year ago:

Saving the world

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7 Responses to How to Cook : Swiss Steak

  1. Blue Yonder says:

    Oh yum! I’m so making this one!

  2. Merry says:

    THANK YOU! From the bottom of my heart!!! I am sensitive to MSG, which is in canned soups. Your tip about making our own cream of mushroom soup is a wonderful lifesaver (well, maybe not THAT dramatic, but it sure makes MY heart glad!). I have not been able to make the recipes with cream-of-mushroom soup, and there are a lot of them. So, again, I thank you. Now, I’m off to my grocer to pick up a bit of round steak and mushrooms so I can try out your recipe for dinner!!Merry

  3. Becky says:

    Thanks Kelli. Love the fact that you crock pot it. It’s my new best friend since I started working Monday and Wednesday night. Tim just has to come home and spoon it out.

  4. Nummy, nummy, yum!Gotta make me some!Thanks :)~Lisa

  5. Blue Yonder says:

    Just wanted to pop in and say that we had this for dinner last night, and the whole family LOVED it. I usually have at least one dissenter, no matter what I make, but this time, they were all in agreement – YUM!We had just had lasagna though, so I served it over rice instead of pasta. Thanks so much for the great recipe!

  6. Carrie says:

    Myself and a friend both tried your Swiss Steak recipe this past weekend and loved it! It is on both of our winter menu’s list from now on. Thank you!

  7. I just made this – and now I’ve been making it once a week. What a great way to use up those cubed round steaks (that always cook to shoe leather for me when done on the grill). And the homemade mushroom soup is great – as I can use soy milk for Todd (with his lactose intolerance) and not taste a difference! Thanks and keep the recipes coming!Kris