Slow Cooker Swiss Steak for Two
Top or Bottom round steak is the cut to choose when making this recipe. The steak is pounded before it is cooked to help break apart fibers and to force seasonings into the meat. Use a meat mallet or rolling pin for this task. (Make sure you wash the mallet or pin well after using it!)
- 1/2 Lb. round steak, cut into pieces
- 2 TBLS. all-purpose flour
- 1/2 tsp. salt
- freshly ground pepper
- 1/2 tsp. dried marjoram
- 1 TBLS. extra-virgin olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 cup low-sodium beef broth
- 2 TBLS. tomato paste
- 1 tsp. Worcestershire sauce
- 2 tomatoes, chopped
Preparation time 15mins
Cooking time 495mins
1. Sprinkle the steaks with the flour, salt, pepper and marjoram on both sides. using a meat mallet, pound this mixture into the steaks.
2. In a medium skillet over medium-high heat, heat the olive oil. Brown the steaks, turning ounce, for about 5 minutes total. Transfer the steaks to the slow cooker.
3. Add the onion and garlic to the drippings in the skillet and turn the heat down to medium; cook for 4 minutes. Add the broth and bring to a simmer, scraping up the brown bits from the bottom of the pan. Add the tomato paste and Worcestershire sauce, mix well, and pour the mixture over the steak in the slow cooker.
4. Add the tomatoes to the slow cooker. Cover and cook on low for 7-8 hours or until the meat is tender.