Monday, March 30, 2009

Slow-Cooked Swiss Steak

3/4 cup flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2-1/2 pounds boneless round steak
1 to 2 tablespoons butter or margarine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups water
1 cup sliced celery, optional
1/2 cup chopped onion
1 garlic clove, minced
1 to 3 teaspoons beef bouillon granules

In a shallow bowl, combine flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture. In a skillet, brown steak in butter. Transfer to a slow cooker. Combine the remaining ingredients; pour over steak. cover and cook on low for 8-9 hours or until the meat is tender.
about 6 servings

* I double this recipe and cook on high for about 8 hours. Instead of doubling the water I just add 3 cups. I also use dried onion and garlic salt or powder when I am out of the other.

*With any leftovers you can make stroganoff. Just crumble the meat, add worcestershire and sour cream to the gravy and serve it over noodles.

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