This tasted nothing like Swiss Steak to me. It was delicious – but not Swiss Steak. But, that’s what they call it in the cookbook, so who am I to change it? This recipe is from the cookbook Not Your Mother’s Slow Cooker Cookbook. I don’t really get the title, because I like my mother’s slow cooker recipes, but this has good ones, too!
The Dr. told me at my last appointment that I need to eat more red meat. I don’t hate red meat, but I usually make mostly chicken, turkey and pork – and maybe only 1 red meat meal per week. The past week or so I’ve been trying to eat a lot more. I found this recipe, and it was also very convenient to have a slow cooker recipe. Ross is putting new floors in the kitchen this weekend and that limits me to what I can get to. Having this cook all day and not needing to be in his way in the evening worked out well!
Here’s the recipe. The chili sauce is what intrigued me – it added a great flavor, with just a hint of sweetness. We’ll definitely have this again!
One 3 pound top round steak, 1 inch thick, edges trimmed, cut into 4 to 5 inch pieces, and blotted dry (OK, that is too much work. I just got a huge roast and cooked it that way – whole).
1 clove garlic, pressed
2-3 tablespoons Worcestershire sauce, to your taste
1/2 cup all purpose flour
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-4 tablespoons light olive oil
1 medium sized yellow onion, chopped
1/2 cup chopped carrots (I just used about 3 large carrots, peeled them and cut them into chunks)
1/2 cup thinly sliced celery (again, about 2 stalks just cut into some smaller chunks)
8 ounces fresh mushrooms, sliced
1 cup prepared chili sauce
1 cup vegetable broth ( I used chicken because that is what I had)
Rub each piece of meat with the garlic and Worcestershire. In a zippered-top plastic bag or bowl, combine the flour, thyme, paprika, salt and black pepper. Toss the meat in the mixture until evenly coated. With a mallet, pound into both sides of the steak as much of the seasoned flour as the steak will hold (Since I used the whole roast, I coated it with the flour mixture and skipped this part).
In a large skillet over medium-high heat, warm 1 tablespoon of the oil until very hot. Add half the meat and brown on all sides, 4-5 minutes (or just brown whole roast for a few minutes on each side). Transfer to the slow cooker. Repeat with the remaining meat, adding oil as needed. Add the onion to the skillet and cook, scraping up any browned bits stuck to the pan, until slightly softened, about 3 minutes. Transfer to the cooker. Toss the carrots adn celery together in a small bowl adn add them to the slow cooker along with the mushrooms, chili sauce, and broth, making sure the meat is nestled into the sauce mixture. Cover and cook on low until the meat is tender enough to cut with a fork, 9-10 hours.
At the end of cooking, taste for salt and pepper. Serve hot with the pan juices.