Swiss steak

Swiss steak, with its tender beef, rich gravy, and aromatic spices, is a comforting dish that’s perfect for chilly nights or lazy weekends. The beauty of Swiss steak lies in its simplicity and the way it transforms humble ingredients into a hearty and satisfying meal. In this article, we’ll explore how to make Swiss steak using a slow cooker, ensuring tender meat and robust flavors with minimal effort.

Swiss Steak Ingredients:

Ingredient	Quantity
Beef Round Steak	2 pounds, cut into serving-size pieces
All-purpose flour	1 cup, seasoned with salt and black pepper
Vegetable oil	2 tablespoons
Onion	1, thinly sliced
Bell peppers	2, thinly sliced (assorted colors)
Garlic cloves	2, minced
Crushed tomatoes	1 can (14 oz)
Beef broth	1 cup
Dried thyme	1 teaspoon
Dried oregano	1 teaspoon
Smoked paprika	1 teaspoon
Salt	To taste
Black pepper	To taste

Gravy Ingredients

Ingredient	Quantity
All-purpose flour	1/4 cup
Unsalted butter	1/4 cup

Serving Ingredients

Ingredient	Quantity
Mashed potatoes	For serving
Rice	For serving

Instructions:

1. Prep the Beef:
   • Dredge each piece of round steak in the seasoned flour, ensuring an even coating.
2. Sear the Steak:
   • In a large skillet, heat vegetable oil over medium-high heat.
   • Sear the round steak pieces until golden brown on both sides.
   • Transfer the seared steak to the slow cooker.
3. Sauté Aromatics:
   • In the same skillet, sauté sliced onions, bell peppers, and minced garlic until softened and aromatic.
   • Transfer the mixture to the slow cooker.
4. Build the Base:
   • Add crushed tomatoes, beef broth, dried thyme, dried oregano, smoked paprika, salt, and black pepper to the slow cooker.
   • Stir to combine, ensuring the steak pieces are well-coated.
5. Slow Cook Magic:
   • Cover and cook on low for 6-8 hours or until the beef is fork-tender and the flavors have melded into a rich, hearty stew.
6. Create the Gravy:
   • In a small saucepan, melt unsalted butter over medium heat.
   • Stir in flour to create a roux. Cook until the mixture is golden brown.
   • Ladle a cup of the slow cooker liquid into the roux, whisking continuously to avoid lumps.
   • Once smooth, pour the roux mixture back into the slow cooker and stir well. Allow the sauce to thicken.
7. Serve and Enjoy:
   • Serve the Swiss steak over a bed of mashed potatoes or rice, spooning the rich gravy over the top.