Main Courses

Swiss Steak Supper

Posted: May 12

Time: 5 hours 20 minutes

Yield: 6 servings

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Whether you've been trekking through the Alps or just had a long day, few things welcome you home with more cheer than the Swiss Steak Supper. The beef is slow-cooked to tender perfection, with fluffy potatoes and sweet onions to complete the hearty dish. Braised in a bright, creamy, and savory sauce, the Swiss Steak Supper warms the soul whether it's winter or summer. Home cooking has never tasted so encouraging.


1 1/2 pounds beef top round steak
1/2 teaspoon seasoned salt
1/4 teaspoon coarse ground pepper
1 tablespoon canola oil
3 medium potatoes
1 1/2 cups fresh baby carrots
1 medium onion, sliced
1 (14.5-ounce) can of Italian diced tomatoes
1 (12-ounce) jar of homestyle beef gravy
1 tablespoon fresh parsley, minced


Step 1

Cut the steak into six serving-size pieces.

Step 2

Flatten the steak pieces to 1/4-inch thickness.

Step 3

Rub the steak pieces with seasoned salt and pepper.

Step 4

In a large skillet over medium-high heat, heat the canola oil.

Step 5

Once the oil is shimmering, brown the beef on both sides, about 2-3 minutes per side.

Step 6

Drain the fat from the skillet.

Step 7

Cut each potato into eight wedges of roughly equal size.

Step 8

In a 5-quart slow cooker, layer the potato wedges, carrots, browned beef, and onion slices.

Step 9

Combine the tomatoes and gravy in a bowl.

Step 10

Pour the tomato/gravy mixture into the slow cooker.

Step 11

Cover and cook on low heat until the meat and vegetables are tender, about 5-6 hours.

Step 12

Sprinkle with parsley.

Step 13


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