Sunday, March 16, 2014

Easy Crockpot Swiss Steak

Yesterday I made a delicious and easy dinner in my trusty crockpot. My grandma used to make us Swiss steak for dinner when I was growing up, I hadn't made it myself in years, but the other day as I was picking out some value cuts of beef that were on bargain prices, I saw a nice tray of inexpensive steaks, and knew they would be perfect for Swiss Steak. My grandma cooked Swiss Steak on the stove top, in a deep skillet, but I thought I would use my crockpot and let it cook all day. Here is my easy recipe.


Easy Crockpot Swiss Steak

A value pack of inexpensive steaks, like chuck or round, enough for the whole family and maybe a couple for left overs
Lawry's Seasoning Salt
Salt and Pepper
1 clove of garlic
3 cans of fire roasted diced tomatoes 14.5 oz cans
1 bag or frozen sliced peppers
a little olive oil
2 medium onions halved and thinly sliced sliced

In a skillet drizzle a little bit of olive oil, and brown the steaks over high to medium high heat, season steaks with salt and pepper and Lawry's to your liking, brown on both sides and edges if the steaks are thicker. When steaks are removed, add one cup to a cup and a half of water to deglaze the pan, reserve liquid for crockpot. I cooked the steaks in two batches, deglazing after the last batch was done browning.

In your crockpot pour one can of diced tomatoes in the bottom of crockpot, add a layer of steaks, then pour half of a can of tomatoes on top of the steaks, then layer one of the thinly sliced onions on top of that, then the rest of the second can of tomatoes, then the rest of the steaks, topped with the last can of tomatoes and the last medium onion thinly sliced, this way the flavors are layered throughout the crockpot. Then pour the reserved liquid from the frying pan over all of that, which will give it enough liquid to really get cooking as well as add in that delicious flavor.

These were the fire roasted tomatoes I used, one of my new favorite pantry essentials!

Cook on high for around four hours, then add a little salt and pepper as well as a crushed, minced clove of garlic (I use my garlic press), and add the bag of frozen bell pepper strips. I love using frozen bell pepper strips, I try to always have them in my freezer for Italian sausage rolls and any dish needing bell peppers, it is a time saver, and that way they are always on hand when I need them.

Definitely a great item for the freezer!

After adding the bell peppers and garlic let the Swiss steak cook for an additional two hours, until the peppers are cooked through, and the meat is almost falling apart tender. Before serving prepare a pot of rice with enough servings for everyone. I make rice often, and find my rice steamer one of my most favorite kitchen helpers, I have had mine for nearly 5 years, and should probably pick up another one to have as backup because it is my favorite way to make rice, my rice cooker was an inexpensive one made by Oster, and it has worked wonderfully all this time. Just add rice and water and shut the lid and turn it on, and it will let you know when it is done, and keep it warm while you get ready to serve dinner. ( I am partial to Golden Star Jasmine Rice, much better than your standard white rice, we buy it by the 20 pound bag, and it is well worth the price)



Serve the steak over rice, and top with the tomatoes, onions, and peppers, and a nice spoonful of delicious broth. Wonderful and classic dinner, everyone loved it!

Join me tomorrow morning for Meal Planning Monday Recipe Link-Up bring some of your favorite recipe posts and join my linky party, lots of wonderful recipes were shared last week!

April's Homemaking



You may also want to stop by and check out my post St. Patrick's Day Round-Up post to get inspired for Monday's St. Patrick's Day celebration.



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2 comments:

Crochet Hooks said...

looks yummy! Pinned for later :) Thanks for sharing!

Lisa Boyle said...

This looks really good. This is something I know that my family would really enjoy. :-) http://our4kiddos.blogspot.com/2014/03/try-new-recipe-tuesday-march-25.html