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Swiss Steak In Slow Cooker : This 4-ingredient slow cooker Swiss steak is one of those easy dump-and-go dinners that helps me get through my busiest weeks. On nights when I’ve finished work, answered my last few emails, and still want something warm and filling on the table, this is the recipe I always turn to. There’s no need to sear the meat or watch a pot on the stove — you just place raw tenderized beef round steaks straight into the slow cooker, add three simple pantry ingredients, and let it slowly cook into soft, fork-tender meat covered in tasty gravy.
Swiss steak is a well-loved American comfort food that usually takes time to brown and slow-cook on the stove, but this easy shortcut version gives you all the same cozy flavor with almost no extra work.
Serve these soft slow cooker Swiss steaks over mashed potatoes, egg noodles, or warm white rice so they can soak up all that rich tomato and onion gravy. Add a simple vegetable on the side, like roasted green beans, a bag of frozen mixed veggies, or a fast side salad, to make it a full meal. Garlic bread or soft dinner rolls are perfect for scooping up any extra sauce left on the plate.
If you like to plan meals ahead of time, this dish is also great for meal prep. Just pack the steak and gravy together with a starch and a vegetable into containers for quick, easy lunches during the week.
This simple slow cooker Swiss steak turns tenderized beef round steaks into a soft, saucy dinner with almost no effort. Just three pantry ingredients create a rich tomato and onion gravy that slowly cooks the meat until it’s fork-tender. It’s a cozy, comforting meal that’s perfect for busy weeknights or easy meal prep.
4-Ingredient Slow Cooker Swiss Steak
Servings: 4
Ingredients
- 2 pounds raw tenderised beef round steaks (cube steaks), roughly 4 pieces
- 1 tin (about 300g) condensed cream of mushroom soup
1 tin (about 400g) diced tomatoes, juices included - 1 packet (1 ounce) dry onion soup mix
Swiss Steak In Slow Cooker : Directions
- Add the steaks. Place the raw tenderized beef round steaks in a single flat layer on the bottom of a 4- to 6-quart slow cooker. A little overlap is okay, but try to keep most of the meat touching the bottom of the pot. This helps it cook evenly and stay covered in sauce the whole time.
- Mix the sauce. In a medium bowl, stir together the condensed cream of mushroom soup (straight from the can, no water added), the full can of diced tomatoes with all their juice, and the dry onion soup mix. Keep stirring until everything is combined into a fairly smooth mixture.
- Pour it over the meat. Spoon the soup, tomato, and onion mixture evenly over the steaks in the slow cooker. Make sure every piece of meat gets coated, with no dry spots left uncovered. Use a spatula or the back of a spoon to spread the sauce evenly if needed.
- Cook low and slow. Put the lid on the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 3 and a half to 4 hours. The steaks are ready when they’re very soft and can be cut easily with just a fork. Try not to lift the lid while it cooks, since that lets out the heat and moisture that make the meat so tender.
- Stir the gravy. Once the cooking time is up, gently stir the sauce around the steaks so any liquid that separated mixes back into a smooth, rich gravy. Taste it, and if you’d like, add a small pinch of salt and black pepper to match your family’s taste.
- Serve hot. Plate the Swiss steak while it’s still hot, spooning plenty of the tomato, mushroom, and onion gravy over each piece. Serve it alongside your choice of mashed potatoes, egg noodles, or rice to soak up all that extra sauce.
