Ingredients with Measurements:
- 2 lbs round steak, cut into serving size pieces
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Dredge each piece of steak in the flour mixture to coat.
2. In a large skillet, heat vegetable oil over medium-high heat. Brown the steak pieces on both sides, working in batches if necessary. Transfer the browned steak to the slow cooker.
3. In the same skillet, sauté onion and garlic until softened, about 3-5 minutes. Add diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Bring to a boil, scraping up any browned bits from the bottom of the skillet.
4. Pour the tomato mixture over the steak in the slow cooker. Add sliced bell peppers on top.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and cooked through.
6. Serve hot with the sauce and vegetables spooned over the steak.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low for 6-8 hours or high for 3-4 hours
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 1030mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 8g
Protein: 34g
Substitutions for ingredients:
- Round steak can be substituted with chuck steak or sirloin steak.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Green and red bell peppers can be substituted with any color bell peppers or other vegetables such as mushrooms or carrots.
Variations:
- Add sliced mushrooms to the slow cooker along with the bell peppers.
- Use crushed tomatoes instead of diced tomatoes for a smoother sauce.
- Add a teaspoon of dried thyme or oregano for extra flavor.
- Use a different type of meat, such as pork or chicken, instead of steak.
Tips and tricks:
- Browning the steak before adding it to the slow cooker adds extra flavor and helps to seal in the juices.
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Cook for an additional 10-15 minutes until the sauce thickens.
- Serve with mashed potatoes or rice to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Swiss steak on a large platter with the sauce and vegetables spooned over the top. Garnish with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs such as parsley or thyme.
Pairings:
Mashed potatoes, rice, or crusty bread.
Suggested side dishes:
Green beans, roasted carrots, or a mixed green salad.
Troubleshooting advice:
If the steak is tough, it may need to cook for a longer period of time. Check it every hour until it is tender.
Food safety advice:
Make sure the internal temperature of the steak reaches at least 145°F before serving.
Food history:
Swiss steak is a classic American dish that originated in the 19th century. It typically consists of round steak that has been pounded and then braised in a tomato-based sauce.
Flavor profiles:
The slow-cooked steak is tender and flavorful, with a rich tomato-based sauce that is slightly sweet and tangy. The bell peppers add a pop of color and a slightly sweet flavor.
Serving suggestions:
Serve the Swiss steak family-style on a large platter, with mashed potatoes or rice on the side.
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