I probably should have photographed Gene's bowl where there was lots of meat with some sauce instead mine which is a little bit of meat with a lot of sauce. Oh well. Next time I'll think about it a little harder before I pic up the camera.
This is a super easy recipe for Swiss Steak for the slow cooker/Crock-pot. No braising, no fuss, no muss, just throw all the veggies into the crockpot, put the meat on top, pour the tomatoes over, turn that baby on, and go to work (or for nightshifters like me, to bed) for the day and then come home or wake up to a lovely dinner. One of the other great things about this recipe is that you use a stick blender at the end to blend the veggies into a smooth sauce or you can leave it chunky. I like it somewhere inbetween so I blend most but not all and leave some chunks. Great over mashed potatoes, rice, polenta, or egg noodles.
Easy Slow Cooker/Crockpot Swiss Steak
Recipe by Glenna Anderson Muse
- 1 large Onion, chopped
- 1 cup Celery, chopped (leaves included if using the top of the stalk)
- 1 cup baby carrots (or regular carrots, chopped)
- 1 red or green pepper, chopped or cut into strips
- 2 cloves Garlic, roasted preferred but raw works great too, minced
- 1 Tbsp fresh Parsley, minced (or 1 tsp dried)
- 1 1/2 lbs Round Steak, cut into 3-4" pieces, seasoned with salt and pepper
- 2 14.5 oz cans diced Tomatoes
- 1 14.5 oz can Beef Broth
- 1 tsp smoked Paprika (or regular)
- 2 tsp honey
1. Prepare first four vegetables, garlic, and parsley. Place in slow cooker/Crock-Pot that has been sprayed with cooking spray. Place seasoned steak on top.
3. May eat as is, or for thicker sauce, remove meat onto a plate and use immersion blender directly in cooker until sauce thickness has been reached. Can leave with some vegetable chunks or blend everything to a smooth sauce. Return meat to pot.
Serve over creamy polenta (recipe below)
Nutrition per serving (for steak and sauce only): Calories: 201; Protein: 28; Carbs: 12; Fat: 4.5; Fiber: 2.5; Weight Watchers Points: 5
Recipe courtesy Emeril Lagasse
- Prep Time:10 min
- Inactive Prep Time:--
- Cook Time: 45 min
- Level: Easy
- Serves:4 servings
- 4 cups water, plus more as needed
- 4 cups milk, plus more as needed
- 3 tablespoons butter
- 2 teaspoons salt
- 2 cups polenta
- 1/2 cup creme fraiche
- 1/3 cup Parmigiano-Reggiano
In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the creme fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
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