In a large resealable plastic bag combine the flour salt and pepper. As with almost any slow cooker recipe i recommend using a cut of beef such as chuck round blade or brisket. Heat dressing in large nonstick skillet on medium high heat. This dish has delicious tender beef in a rich tomato gravy and is perfect served over rice noodles or mashed potatoes. It s easy to make and can be cooked either in the oven or in the slow cooker.

Meanwhile coat meat with flour. Slow cooker swiss steak and gravy betty crocker pepper salt condensed golden mushroom soup cubed steaks sliced mushrooms and 1 more tomato gravy the recipe club. Heat vegetable oil in a large skillet over medium heat. Swiss steak is a perfect family dinner. While swiss steak is pieces of steak in a tomato sauce salisbury steak is actually similar to a hamburger as it is made of ground beef shaped into a patty and covered with a brown gravy.

This version is made with tomato soup but it can be made with stewed tomatoes as well. This flavorful swiss steak is a classic recipe and the slow cooker makes it especially easy to make. Reduce heat to low pour in water cover skillet and simmer beef until tender about 1 hour. I followed this recipe to a tee except i needed an extra tablespoon of oil to sauté the onions and garlic and i added a bit of sliced bell pepper this recipe was really really good. Slow cooker swiss steak the magical slow cooker beef consomme worcestershire sauce rolls garlic cloves veggies and 14 more slow cooker swiss steak cooking with paula deen.

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Top with the steak celery and tomato sauce. Seal bag and shake to coat. Cook 2 to 3 min. Place the onion in a greased 3 qt. Swiss steak is cooked in an oven or slow cooker while salisbury steak is prepared on the stovetop or under the broiler.

Cook the floured beef in the hot oil until browned on both sides about 15 minutes. On each side or until evenly browned on both sides. Serve swiss steak with mashed potatoes or pasta. Meat diced tomatoes tomato sauce onions green pepper salt and pepper. Gently shake off excess flour.

The recipe was first printed in 1915. One uses steak and the other uses ground beef. The sauces are often very different with one being a gravy and this one being a tomato sauce. Cover and cook on low for 6 8 hours or until meat is tender. These cuts may go by different names depending on where.

These cuts may go by different names depending on where. The recipe was first printed in 1915. Cook the floured beef in the hot oil until browned on both sides about 15 minutes. Top with the steak celery and tomato sauce. This version is made with tomato soup but it can be made with stewed tomatoes as well.

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Cover and cook on low for 6 8 hours or until meat is tender. Meanwhile coat meat with flour. In a large resealable plastic bag combine the flour salt and pepper.