~* Slow-cooked Swiss Steak Recipe *~

Mmmm…this was sooo yummy…even with the improvisations. Yep, today wasn’t the smoothest day ever, so the dinner didn’t make it to the crockpot…but had to go into the oven instead. Yet is still came out so tender and delicious.
Also, I changed the soup amounts and noted the original and the change w/i the recipe.

Slow-Cooked Swiss Steak
Taste of Home’s Slow Cooker Recipes 2007

3/4 C all-purpose flour
1 tsp pepper
1/4 tsp salt
2 – 2 1/2 lbs boneless beef top round
steak (we used very thin slices of lean beef and
only used just over one lbs.)
1-2 tbs butter
1 can (10-3/4 oz) condensed cream of muschroom soup, undiluted
(we used two cans)
1 1/3 C water (we only used one can of water)
1 C chopped celery (optional) (we didn’t use the celery)
1/2 C chopped onion
1-3 tsp beef bouillon granules
1/2 tsp minced garlic

In a shallow bowl, combine flour, pepper, and salt. Cut steak into six pieces;
dredge in flour mixture.

In a large skillet, brown steak in butter. (I also browned the onion w/the steak). Transfer to 3 qt. slow cooker.
Combine the remaining ingredients; pour over steak, Cover; cook on low 8-9 hours or until meat is tender.

(I put fingerling potatoes in the bottom of a large baking pan, added the browned beef, topped with the two cans of mushroom soup, poured one can of water over the top of that, then sprinkled the bouillon on top of the other layers. I then covered with foil and cooked in a preheated oven of 350 degrees for two hours)

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