Enterprising Cooks

Slow Cooker Swiss Steak/Cabbage Barley Soup

Posted 9/25/24

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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Enterprising Cooks

Slow Cooker Swiss Steak/Cabbage Barley Soup

Posted

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.