Veggie-Topped Swiss Steak |
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Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 6 |
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Long, gentle cooking turns round steak into a tender cut of meat. I like to serve this with mashed potatoes, because the vegetable topping makes an excellent sauce. Ingredients:
1-1/2 pounds beef top round steak |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons ground mustard |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons canola oil |
2 tablespoons butter |
1 can (14-1/2 ounces) diced tomatoes |
2 celery ribs, finely chopped |
2 medium carrots, grated |
1 medium onion, finely chopped |
2 tablespoons worcestershire sauce |
1 tablespoon brown sugar |
Directions:
1. Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, mustard, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. In a large skillet, brown meat in oil and butter on both sides. Transfer meat to a 3-qt. slow cooker. Combine the tomatoes, celery, carrots, onion, Worcestershire sauce and brown sugar; pour over meat.
3. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6 servings.
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