1937 Crockpot Swiss Steak
A delicious cube steak recipe with a tomato gravy, seasoned perfectly. Slow cooked until tender.
Equipment
- 6 quart crockpot
- large skillet
- cutting board & sharp knife
Ingredients
- 6 cube steaks or round steak cut into pieces and pounded with a meat mallot
- 2 TBS cooking oil
cube steak dredging
- 1/2 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp paprika
vegetables
- 2 medium yellow onions, cut into rings
- 3 medium carrots, cut into 1 inch pieces
- 3 medium celery ribs, cut into 1/2 circles
tomato gravy
- 1 (14oz) canned diced tomatoes
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- /4 tsp paprika
Instructions
- In a narrow dish, whisk together flour, salt, black pepper, garlic powder, onion powder, and paprika. Dredge cube steaks in flour mixture on both sides and shake off excess.
- Heat oil in a large skillet over medium high heat. Add in dredged cube steak 1-2 pieces at a time. Sear for 3 minutes on one side and flip over. Sear an additional 3 minutes until golden brown. Remove from pan on to a plate. Cook remainder dredged cube steaks.
- After all cube steaks are browned and removed, in same skillet over medium high heat, add 1 TBS cooking oil, cut carrots, celery, and onions. Season with additional 1/4 tsp each of salt, black pepper, garlic powder, onion powder, and paprika. Add in canned diced tomatoes and mix well.
- Pour mixture into crockpot. Add in browned cube steaks and submerge them into the liquid and cover with the vegetables.
- Cover with lid and cook on low for 8-10 hours or on high for 6-8 hours until steaks and vegetables are fork tender.
- Best served over cooked rice, mashed potatoes, or egg noodles.
Catherine I saw this recipe and have to try it soon, I also am happy you mentioned the gifts I sent you on you tube. I am very happy you like them and are using them. Thanks again for sharing the wonderful recipe.