Slow Cooker Swiss Steak

FullSizeRenderWhen I need dinner in a hurry, I turn to my slow cooker.  This happens several times a week, because I am always in a hurry!

Recently, someone gave us some round steak.  So, I decided to make Swiss Steak.  I cut the steak into cutlets and laid them in the bottom of the crock pot.  I seasoned it with salt and pepper.  I chopped one small onion and 2 tomatoes onto the top.  I still have a few tomatoes left from the garden, so I used those.  When I don’t have any from the garden, I use canned.  I put a carton of cream of mushroom soup on top and turned it on to low for 8 hours.  My sister had ordered a case from Amazon, and shared several cartons with me.  I can’t tolerate any gluten, so the Pacific Foods brand is the one I use.

That evening, we had the Swiss Steak with cauliflower from the huge box a friend gave me a couple of weeks ago.   Tonight, I thickened the juices with sweet rice flour to make gravy and we had the rest of it with mashed potatoes and home-canned green beans.  I’m looking for ways to use the 50 pounds of red potatoes I bought for $10 a week ago.  I was delighted to get 2 dinners for almost free and they were really tasty, too.IMG_1651

2 thoughts on “Slow Cooker Swiss Steak”

  1. There are three recipes that I love for using up potatoes…cream of potato soup, scalloped potatoes and herb baked potato chunks.

    For the herb baked potato chunk, wash and cut up the potatoes into bit sized chunks (peeling potatoes is optional), coat the chunks with oil (~1-2tsp oil per potato) and your favourite herbs/spices, such as salt, pepper, garlic salt, oregano, rosemary, chili powder, Lowery’s seasoning salt, and/or Parmesan cheese (possibilities are endless, really, so be creative). Bake on cookie sheet at 375F for about 20 minutes, stir up potatoes, then bake for another 20-30 minutes, depending on how crisp you like your potatoes. This is great alternative to french fries and they do taste good as leftovers too.

  2. Rhonda,
    Those potatoes sound wonderful! Of course, I love potatoes WAY too much anyway. Tonight we are having shepherd’s pie with leftover mashed potatoes on top, using leftover vegetables, and leftover mashed potatoes on top.

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