- 3 to 4 pounds of round steak
- 2 slices of bacon
- 1/2 cup flour
- 2-1/2 teaspoons salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- Olive oil as needed
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 poblano pepper, chopped
- 1 cup chopped carrots
- 2 pounds canned tomatoes
- 1 cup water, V8 juice or beef broth
- Cook the bacon until crisp, remove bacon from pan and crumble, but leave the drippings in the pan.
- Pound meat until thin with a tenderizer.
- Mix flour, salt, smoked paprika and pepper.
- Dredge the meat in the flour mixture.
- Add about 2 tablespoons of olive oil to the pan with the bacon drippings.
- Heat oil until it shimmers and then add the steak carefully.
- Fry just until golden.
- Flip and fry on the other side.
- Repeat with all the steaks. You may need to add a little more olive oil.
- Place the meat in the slow cooker.
- Cover with the crumbled bacon, onions, celery, peppers and carrots.
- Pour the tomatoes over the meat and vegetables and add the water, juice or broth.
- Cook for 8 hours on low or until the steak is very tender.
Variations and tips:
- This recipe freezes well for up to three months so make a lot of it at once and freeze it in meal-sized portions. When you need a delicious dinner in a hurry, you can microwave it and serve.
- If you like a little more spice to your food, you can substitute canned tomatoes with chilies for the plain canned tomatoes called for in the recipe.
- If you really hate chopping carrots, leave them out until just before serving. Drain a can of diced carrots, gently stir them into the slow cooker and serve.
- Get more nutritional mileage to this recipe by adding finely-chopped spinach, cubed cauliflower or chopped broccoli. The kids will never know.
Traditionally Swiss steak is served with mashed potatoes, but it is delicious with rice or even egg noodles – anything to catch the sauce. Add steamed green beans or a salad for a blue plate special that any diner would be proud to serve.