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SLOW COOKER SWISS STEAK

Knowing I was going to be busy the following day at work, I decided to attempt my second slow cooker meal:  Swiss Steak.  In the afternoon, (so the day before), I made a dry rub for the steaks to marinate in the refrigerator until the following morning – about 12 hours.

Then I prepared all of the vegetables and placed them in covered containers in the refrigerator as well.  It occurred to me when preparing a slow cooker meal, one really needs to be organized the day before, or first thing in the morning.  I also realized I usually cook intuitively -  by looking in the refrigerator and throwing things together.  Slow cooking somehow seems more methodical and organized which is not my usual method. Having said that, it was really nice to come home from work, throw on some potatoes and vegetables to steam and dinner is ready.  This Swiss Steak just fell apart it was that tender, and the sauce was tasty too!  Maybe I am finally getting the hang of slow cooking after all!

SLOW COOKER SWISS STEAK:

Dry Rub:

1 tsp. Chili Powder

1 tsp. Garlic Powder

1 tsp. Italian Seasoning

1/2 tsp. Smoked Paprika

1/8 tsp. Chipotle Chili Pepper

2 Sirloin Steaks – ours weighed 1 1/4 lbs.

2 Tblsp. Extra Virgin Olive Oil

9 Crimini mushrooms, sliced

1 Shallot sliced

1/2 a large Onion, sliced

1/4 cup chopped Green Pepper

6 Garlic cloves, chopped

1 large Bay Leaf

handful of Fresh Italian Flat Leaf Parsley – chopped

28 oz. can of whole Tomatoes, chop the tomatoes and save the juice

2 Tblsp. Balsamic Vinegar

1 Tblsp. Tamari Sauce

1 rounded Tblsp. of Corn Starch

Salt and Pepper

Mix up the dry rub and sprinkle over the steaks rubbing in well.  Cover in plastic wrap and refrigerate overnight.

The next morning, heat up a grill pan on medium high heat with the EVOO.  Sear the steaks – just to get grill marks on them, about 3 minutes per side, then transfer to a plate.

Turn down the heat to low medium and add in the onions, mushrooms, shallots, garlic, green pepper.  Saute until the onions and mushrooms begin to caramelize.  Season with Salt and Pepper.

Pour in the tomatoes and juice with the Balsamic Vinegar and Tamari sauce and bring to a simmer. Sprinkle in the Corn starch, stirring well to incorporate and lightly thicken.

Then pour it into the slow cooker adding in the Bay Leaf.  Place the steaks into the sauce and slow cook on low about 8-10 hours.  Mine cooked for 8 hours, then sat on Warm for another hour.

This actually made quite a lot of sauce – so tomorrow, I will do a reduction to have with Salmon.

When ready to serve, remove the steaks to a plate and add in the minced Flat Leaf Italian Parsley.  (which I forgot to do – I was too hungry!)  :)

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