This rich and delicious slow cooker or Instant Pot Swiss steak recipe can be prepped in the morning for the slow cooker or done in the Instant Pot at dinnertime if you prefer.
What you need to make Swiss Steak
- round steak, approx. 1 inch thick, cut into pieces
- flour
- dry mustard
- salt and pepper to taste
- butter
- oil
- carrots
- celery
- onion
- diced tomatoes
- Worcestershire sauce
- brown sugar
See recipe card for quantities.
How to make Swiss Steak
Coat the steak with a mixture of flour, mustard, salt, and pepper. Coat the steak with a mixture of flour, mustard, salt, and pepper.
In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil, then transfer to the slow cooker. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil, then transfer to the slow cooker.
Heat the remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender.
Added: Heat the remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender.
Add the sautéed vegetables to the crockpot with the meat, then combine the tomatoes, Worcestershire sauce, and brown sugar in the skillet.
Heat the mixture, and be sure the get all the yummy pan drippings.
Pour the tomatoes over the meat and vegetables in the crockpot. Cover and cook on low for 6-8 hours, or until tender.
Enjoy with mashed potatoes, rice, or pasta.
Recipe
Slow Cooker or Instant Pot Swiss Steak
Ingredients
- 1 ½ lbs round steak, approx. 1 inch thick, cut into 6 pieces
- ¼ cup flour
- 2 teaspoon dry mustard
- Salt and pepper to taste
- 2 tablespoon butter, divided
- 2 tablespoon oil, divided
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 onion, chopped
- 14 oz can diced tomatoes
- 2 tablespoon Worcestershire sauce
- 2 teaspoon brown sugar
Instructions
Crockpot Instructions
- Coat steak with a mixture of flour, mustard, salt, and pepper. In a skillet, brown the meat in 1 tablespoon butter and 1 tablespoon oil. Transfer to a slow cooker.
- Heat remaining butter and oil in same skillet. Sauté onion, carrots, and celery until almost tender, then add to crockpot with meat.
- In the same skillet, combine tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up drippings, until skillet is deglazed. Pour tomato mixture over meat.
- Cover and cook on low for 6-8 hours, or until tender. Serve meat with vegetable sauce spooned over the steak.
Instant Pot Instructions
- (Instant Pot instructions are courtesy of Carolyn, who converted the recipe for use in her IP. Note that the venting instructions are *not* tested.)
- Coat steak with a mixture of flour, mustard, salt, and pepper. On sauté mode, brown the meat in 1 tablespoon butter and 1 tablespoon oil.
- Remove the steak from the pot and set aside.
- Sauté onion, carrots, and celery until almost tender.
- Add the tomatoes, Worcestershire sauce, and brown sugar and use it to deglaze the pot.
- Add the beef back to the pot and stir gently just enough to cover the meat in sauce.
- Add cover and seal. Cook on Stew mode for 30 minutes.
- Vent as preferred; NPR was used in Carolyn's conversion but venting immediately would probably work fine. (Let us know how your method worked in the comments.)
Notes
Nutrition per serving
Recipe courtesy of Marilyn Moll.
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