Slow Cooker Swiss Steak
¼ cup all-purpose flour
2 pounds beef round steak, cut into strips
2 Tbsp. vegetable oil
1 (14.5 oz.) can cream of mushroom soup
1 (14.5 oz.) …
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Slow Cooker Swiss Steak
¼ cup all-purpose flour
2 pounds beef round steak, cut into strips
2 Tbsp. vegetable oil
1 (14.5 oz.) can cream of mushroom soup
1 (14.5 oz.) can Cheddar cheese soup
½ small onion, chopped
1 Tbsp. chopped green bell pepper, or more to taste
1 clove garlic, minced
1 tsp. Worcestershire sauce
½ tsp. browning sauce
Salt and ground black pepper to taste
Place flour into a bowl. Dredge round steak strips in flour to coat.
Heat vegetable oil in a large skillet over medium heat; brown strips of round steak in the hot oil, 7 to 8 minutes per side.
Transfer beef strips to a slow cooker. Add cream of mushroom soup, Cheddar cheese soup, onion, green bell pepper, garlic, Worcestershire sauce, and browning sauce; stir. Season mixture with salt and pepper.
Cook on High for four hours.
Prep time: 15 minutes. Cook time: 4 hours 10 minutes. Makes: 6 servings.
Cabbage Barley Soup
1 cup dried brown lentils, rinsed
½ cup medium pearl barley
3 medium carrots, chopped
2 celery ribs, chopped
½ tsp. poultry seasoning
¼ tsp. pepper
1 bottle (46 oz.) V8 juice
4 cups water
8 cups shredded cabbage (about 16 ounces)
½ pound sliced fresh mushrooms
¾ tsp. salt
Place first 8 ingredients in a 5 or 6 quart slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours.
Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes.
Prep time: 15 minutes. Cook time: 6-8 hours. Makes: 8 servings.