Description
A tender and flavorful Swiss steak cooked slowly with mushrooms and gravy, served over creamy mashed potatoes.
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 medium-thin round steaks
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion, thinly sliced
- 1 celery rib, chopped into ½ inch chunks
- 1 can (10-3/4 ounces) condensed cream of mushroom soup (undiluted)
- 1 cup beef broth
Instructions
- In a large shallow bowl, combine the flour with black pepper, salt, onion powder, and garlic powder.
- Pat dry the steaks with paper towels, then dredge them in the flour mixture.
- Place a large skillet over medium-high heat and add the butter. Once melted, brown the steaks on each side.
- Transfer the browned steaks to a 6-quart slow cooker.
- Add the sliced onions, mushrooms, and chopped celery on top of the steaks.
- Mix the condensed cream of mushroom soup with the beef broth until combined. Pour this mixture over the steaks and vegetables.
- Cover and cook on low for 8-9 hours or on high for 5-6 hours, or until the meat is fork-tender.
Notes
For a thicker gravy, mix a tablespoon of cornstarch with cold water and add it to the slow cooker during the last hour of cooking. Serve with creamy mashed potatoes.
