Swiss Steak Supper

By Cindy_Wicker

Ingredients

• 1-1/2 pounds beef top round steak
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon coarsely ground pepper
• 1 tablespoon canola oil
• 3 medium potatoes
• 1-1/2 cups fresh baby carrots
• 1 medium onion, sliced
• 1 can (14-1/2 ounces) Italian diced tomatoes
• 1 jar (12 ounces) home-style beef gravy
• 1 tablespoon minced fresh parsley

Preparation

Step 1

Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top.
Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 402 calories, 6 g fat (2 g saturated fat), 67 mg cholesterol, 822 mg sodium, 53 g carbohydrate, 5 g fiber, 33 g protein.