Wednesday Eats and Treats: Slow Cooker Swiss Steak

Last week, I found a couple of sirloin steaks in my deep freezer. It was grass-fed beef, which really benefits from slow cooking. It was also from 2008. Now that's still not as old as my youngest child, so it's fair game for family meals. 

I tossed this together Sunday morning before church, let it cook on High for 4 hours, and we came home to a delicious, savory meal that was fit for serving company. I used sirloin steak, but round steak would work just as well. I served this with slices of whole wheat bread, a salad, and a fruit salad for dessert.

Slow Cooker Swiss Steak
Serves 6-8 people

Ingredients

• 1/2 cup flour
• Salt and pepper to taste (about 1 tsp. of each)
• 2-3 pounds round steak or sirloin, cut into pieces (about 2" long and 1" wide)
• 1 onion, cut into rings or chopped
• 3 stalks of celery, in 1/2" chunks
• 3-6 carrots, in 1" chunks
• 2 14.5 ounce cans of diced tomatoes, with juice
• 1 can mushrooms, drained
• 1-2 tsp. fresh minced garlic
• 1 can cream of mushroom soup

Directions

1. Mix flour, salt and pepper together in crock pot. Toss in meat pieces. Stir to coat the meet with the flour mixture.
2. Lay onion rings on top of meat. Layer in celery and carrot pieces. Pour tomatoes over carrots and celery. Place mushrooms on top of veggies. Sprinkle minced garlic over mushrooms.
3. Pour or dollop mushroom soup over vegetables and steak.
4. Cover and cook 8-10 hours on low or 4 hours on high, until the meat is very tender.
5. Serve over egg noodles, mashed potatoes, or brown rice. You can also pour it over a slice of bread, if you run out of noodles.