As usual with a slow cooker this Slow Cooker Swiss Steak Recipe came out so tender it will melt in your mouth. This is a very simple recipe to prepare with almost no prep time. This recipe caught my attention because it calls for tomato paste instead of tomatoes, and I thought the Sherry would combine very well with all the ingredients. If you don’t like using wine for cooking you could substitute beef broth in place of it. I prepared this recipe as written; it produces wonderful gravy, so I served the Swiss Steak with mashed potatoes and a vegetable.
Seeing as this is a slow cooker recipe, you can start it in the morning, and set it and forget it until evening.
If you’re in the mood for a little different version of Swiss Steak; give this Slow Cooker Swiss Steak Recipe a try, its very good. Enjoy
2 1/2 pounds of round steak (cut into serving size pieces)
1 medium onion (sliced and separated by rings)
8 ounces fresh mushrooms (sliced)
2 Tablespoons tomato paste (separated)
2 Tablespoons dry Sherry
1 can condensed cream of mushroom soup (undiluted)
1/2 teaspoon garlic powder
Salt and pepper to taste
1. Slice onions and mushrooms, separate onion rings and arrange over the bottom of the slow cooker with the mushrooms. Then arrange the meat on top. Salt and pepper to taste and sprinkle on the garlic powder.
2. In a medium bowl combine the cream of mushroom soup, Sherry and one tablespoon of tomato paste; and pour over the meat.
3. cook on low for 7 to 8 hours or until meat is tender. 15 minutes before serving remove any excess fat and stir in the other tablespoon of tomato paste.
Tip: I removed the meat and then mixed in the last of the tomato paste, and thickened it a little more with corn starch to make the gravy a little thicker.