This is Jean’s second recipe in this week’s cooking club meeting. The Swiss Steak recipe is best cooked in a slow cooker for 8 to 9 hours. However, due to time constraint in the meeting, Jean cooked it on the stove for only 1 hour. Though the meat is not as tender as desired, but the Swiss Steak is still very flavourful and creamy.
Ingredients
- 2 - 2.5lb sirloin tip steak
- 1 can (10 3/4oz) Cream of Mushroom soup
- 1 cup chopped celery
- 1/2 cup chopped onions
- 1 or 2 cloves minced garlic
- 10 pcs sliced button mushrooms
- 1 - 2 tablespoons butter
- 1 - 3 teaspoons beef bouillon granules
- 1 1/3 cups water
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
 Cut the beef steak in long strips. |
 In a shallow bowl or a plastic bag, combine flour, salt and pepper. Dredge the beef strips in the flour mixture in batches. |
 In a skillet, brown the dredged beef strips in butter in batches.Transfer the beef strips to a slow cooker (if you are using the slow cooker) or plate. |
 Combine the remaining ingredients, i.e. mushroom soup, water, chopped celery, chopped onion, minced garlic, sliced button mushrooms and beef bouillon in a big bowl and mix well. |
 Pour the mushroom soup mixture over the beef strips. Cover and cook on low for 8 to 9 hours in a slow cooker or 1 hours in a skillet on the stove. Cook until the meat is tender. If you are using slow cooker, you can use a cheaper cut of meat like round steak. |
This is a simple recipe which is great for those busy working moms. You can prepare it the night before and start the slow cooker in the morning and return home from work with a flavourful pot of Swiss Steak. You may serve the Swiss Steak with some egg noodles or dinner rolls to soak up the yummy gravy.
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