Creamy Swiss Steak

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by gathering all of your ingredients.

Combine the flour with the seasoned salt and pepper in a plastic bag.

Add one or two pieces of the steak to the bag. Shake to coat the steak evenly with flour, then shake off any excess flour.

Melt a few tablespoons of butter in your slow cooker pan or fry pan. When the pan is hot, add two or three pieces of the tenderized steak in a single layer, adding little pats of butter around the steak to keep the pan from drying up.

Brown on each side, then set aside. Repeat until all the steak is browned.

Peel and cut carrots and onion into large chunks.

Place vegetable pieces and about two tablespoons of water into a chopper attachment and grind until all pieces are chopped into uniform size.

In a medium sized bowl, add the cans of cream of mushroom soup with the chopped vegetables along with a can full of cold water. Flavor the swiss steak gravy with your favorite seasonings and stir until incorporated.

Place about one cup of the swiss steak gravy into the bottom of the slow cooker pan. Place one layer of the steak overtop of the gravy and add another layer of gravy. Repeat until you end up with a layer of gravy on the top.

Tuck in the whole potatoes and carrots alongside of the steak so that they are covered by the cream of mushroom soup gravy.

Put the lid onto the slow cooker pan and return the pan to the cooker base. Set the temperature to medium/high (#4).

Cook for 6 to 10 hours, stirring occasionally if possible.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens