Crockpot Swiss Steak

by Susan Gastler

A delicious family meal that cooks itself while you are away. Easy to make!

In this recipe I use olive oil instead of the butter or margarine. And I use the Healthy Request, low fat versions of the soups.


3/4 cup all-purpose flour
1 teaspoon pepper
1/4 teaspoon salt
2 to 2 1/2 pounds boneless round steak
1 to 2 tablespoon butter or margarine
1 can cream of mushroom soup
1 can cream of celery soup
1 1/3 cups water
1 cup celery, sliced
1/2 cup chopped onion
1 garlic clove, minced
1-3 teaspoons beef bouillon granules

Directions:

In a shallow dish, combine flour, pepper, and salt. Cut steak into serving size pieces. Dredge in flour mixture. In a skillet, brown steak in butter (I use olive oil). Transfer to slow cooker. Combine the remaining ingredients and pour over the steak. Cover and cook on low for 8-9 hours or until the meat is tender.

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After working all of her life Susan is now a stay at home wife and enjoying every minute of it. She enjoys cross stitch designing and used to work as a professional crafter. She also enjoys bird watching, music, reading, all forms of needlework and anything crafty.