Swiss Steak Supper

Swiss Steak Supper


1 1/2 pounds boneless beef top round steak
1/2 tsp seasoned salt
1/4 tsp coarsely ground pepper
1 tbsp canola oil
3 medium potatoes
1 1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14 1/2 oz) Italian diced tomatoes
1 jar (12 oz) home style beef gravy
1 tbsp minced fresh parsley

1. Cut steak into six serving size pieces; flatten to 1/4 inch thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.

2. Cut each potato into eight wedges. In a 5 quart slow cooker, layer the potatoes, carrots, beef and onion. combine tomatoes and gravy; pour over the top. Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley.

Makes 6 servings

Cal 402; fat 6; fiber 5
This is absolutely awful. We let it cook roughly 7 hours, the meat was so tough that we could hardly eat it. The potatoes were halfway done as were the carrots. The onions were still more or less raw. The gravy disappeared, and there was all this liquid in the bottom, my guess is that most of it is the liquid in the tomatoes and what cooked out of the veggies. I do not plan on making this recipe again. It did have good flavor, if you didn't mind the chewing of a tennis shoe. I don't even know where to begin to make this more edible. Different cut of meat. Cut into bite size pieces, no browning, dump everything in, cut carrots down as well as potatoes and make it more stew like. I honestly don't know. I do know that there wasn't enough liquid by any means.  So if you attempt to make this add additional liquids in the form of water, broth, gravy, it doesn't really matter.  Otherwise I'm afraid that you will have the same results that I had.  I have thrown the recipe away and we will not be having this again.