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Depression Era Swiss Steak Slow Cooker. This old-fashioned Swiss steak uses just four simple things and cooks itself all day in the slow cooker. You get super soft beef in a thick tomato gravy that tastes like something grandma made with love — easy, cheap, and totally delicious.
My great-aunt used to make this back when money was tight and you had to be smart with food. She only needed beef, tomatoes, onions, and peppers — that was it. Now I make it in my slow cooker, and my kids ask for it every single week. You just put everything in before you leave for work, and when you come home, the whole house smells like a big Sunday dinner. The beef gets so soft you can cut it with just a fork, and it makes this really good tomato gravy all on its own.
I love to spoon this right over mashed potatoes so all that gravy soaks in. But egg noodles or plain white rice work great too. On the side, something green like green beans, broccoli, or a simple salad is perfect. And if you want to eat like they did back in the old days, grab some buttered bread to dip in the extra sauce — nothing gets wasted!
What You Need
Servings: 6
Ingredients:
- 2 to 2½ pounds beef round steak, cut into 6 pieces (about 1 inch thick)
- 1 large yellow onion, sliced thin
- 1 large green bell pepper, sliced thin
- 2 cans (14.5 ounces each) diced tomatoes, do not drain
- Optional: 1 teaspoon kosher salt
- Optional: ½ teaspoon black pepper
How To Make Depression Era Swiss Steak
- Cut off any big chunks of fat from the steak. Then cut the meat into 6 pieces that will fit nicely in your slow cooker. Pat them dry with a paper towel.
- If you are using the salt and pepper, sprinkle a little on both sides of each piece of meat. This small step gives the beef and gravy a lot more flavor.
- Put the sliced onions in the bottom of a 5 to 7 quart slow cooker. Spread them out so they cover the bottom. Then put the sliced peppers on top of the onions.
- Place the steak pieces on top of the onions and peppers. Try to keep them in one flat layer. It is okay if they touch or overlap a little — they will get smaller as they cook.
- Pour both cans of diced tomatoes over the meat. Make sure every piece of steak gets covered. Do not add any water or broth — the tomatoes will turn into a gravy all by themselves as everything cooks.
- Put the lid on and cook on LOW for 7 to 8 hours, or on HIGH for 3½ to 4 hours. The steak is ready when it is very soft and easy to cut with a fork. The onions and peppers will be soft too, and the tomato mix will turn into a thick, rich gravy.
- When it is done, taste the gravy and add a little more salt or pepper if you want. Gently stir the onions, peppers, and tomatoes around the meat so everything is coated in sauce. Try not to break the steak apart too much.
- Serve the steak nice and hot. Spoon lots of that tomato gravy, onions, and peppers right over the meat. Put it on top of mashed potatoes, noodles, or rice and enjoy!
Apple Cider Corned Beef Slow Cooker 3-Ingredient
