Swiss Steak Slow Cooker Recipe

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Jun 13, 2015 - A no tomato and no condensed soup swiss steak recipe for the slow cooker. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …

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Slow Cooker Spicy Swiss Steak Recipe Lowcarb Ology. Slow Cooker Spicy Swiss Steak Recipe Lowcarb Ology

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A collection of over 135 Low Cholesterol Crock-Pot Recipes that are all 20 grams or less of cholesterol per serving! Delicious low cholesterol recipes that you can make in your slow

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Frequently Asked Questions

How to make swiss steak easy?

Instructions

  • Swiss the steak: Use a meat tenderizer mallet to poke holes into each slice of steak on both sides. ...
  • Dredge through flour: Generously salt the beef slices with salt and pepper. ...
  • Sear the steak: Heat 2 tbsp of the olive oil in large, deep skillet over medium-high heat. ...
  • Sauté onion: Add the remaining tbsp of olive oil to the skillet along with the onions. ...

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How do you make swiss steak in a crock pot?

Cook the steaks on each sides until slightly brown (approximately 3-5 minutes on each side). Transfer the steaks to the crock pot. Put the remaining ingredients in the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the steak is tender. Serve over mashed potatoes and enjoy!

How do you bake swiss steak in the oven?

  • Bring your steak to room temperature. Cold meat will seize in a hot environment. ...
  • If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. ...
  • Season the steak generously. ...
  • Sear it on one side! ...
  • Finish it in the oven. ...
  • Let it rest. ...
  • Slice against the grain! ...

What is the recipe for swiss steak?

Instructions

  • Preheat the oven to 325 degrees F.
  • Slice the meat 1/2-inch thick with the grain and season with salt and ground black pepper on both sides.
  • Fill a pie pan with flour.
  • Make sure both sides of the pieces of meat are dredged in the flour mixture.
  • Use a needling device to tenderize the meat until each slice is 1/4-inch thick.

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