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Slow Cooker Swiss Steak

Print Recipe
A plate of mashed potatoes topped with Salisbury steak, brown gravy, tomatoes, onions, and herbs, served on a red and white checkered napkin.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

Ingredients

  • ¼ cup all-purpose flour
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 1 1/2-2 pounds cube steak
  • 3 tablespoons vegetable oil
  • 3 stalks celery chopped
  • 1 onion chopped
  • 3 carrots chopped
  • 2 garlic cloves minced
  • 2 14.5 ounce cans stewed tomatoes with juice
  • 2 tablespoons brown sugar or to taste
  • 2 tablespoon Worcestershire sauce
  • 1 brown gravy packet

Instructions

  • In a shallow dish add your flour and the onion powder, garlic powder, salt, pepper and paprika.
  • Whisk to combine.
  • Lightly dredge the steaks in the flour and set aside.
  • Meanwhile in a large skillet over medium high heat melt your butter.
  • Add your steaks to the butter in the pan and quickly brown on each side. Were just looking for a little color, not to cook through.
  • Add the steaks to the slow cooker.
  • Add the carrots, celery and onion on top of the steaks.
  • Next in a small bowl whisk together the garlic, brown sugar, tomatoes, Worcestershire sauce and brown gravy mix.
  • Pour the liquid mixture into the slow cooker.
  • Cover and cook on low 6-8 or high 4-6 until the meat and veggies are tender.
  • Serve!

Notes

Tips & Tricks

  • Dredging and searing the steak adds flavor and helps thicken the gravy as it cooks.
  • Use tongs to flip the steak while browning, it helps keep the coating intact.
  • Slice vegetables evenly so they cook at the same rate and soften nicely.
  • Stir the sauce well before pouring to evenly distribute the gravy mix.
  • For a richer gravy, add a splash of beef broth or red wine with the tomatoes.
  • This dish gets even better the next day, perfect for leftovers!

Substitutions

  • Cube steak – Swap with round steak, chuck roast (cut into pieces), or even boneless short ribs.
  • Stewed tomatoes – Use diced or crushed tomatoes in a pinch; add a pinch of Italian seasoning if needed.
  • Brown gravy packet – Sub with 1 tablespoon of beef bouillon + 1 tablespoon cornstarch.
  • Vegetable oil – Use butter or olive oil for searing.
  • Celery – Can substitute with bell peppers or omit if preferred.

Variations

  • Add potatoes – Toss in peeled, diced potatoes for a complete one-pot meal.
  • Spicy twist – Add a pinch of red pepper flakes or a splash of hot sauce to the sauce mix.
  • Creamy version – Stir in a splash of heavy cream or sour cream just before serving.
  • Mushroom Swiss steak – Add sliced mushrooms to the veggie layer for earthy flavor.
  • Low carb – Serve over mashed cauliflower or zucchini noodles.
Servings: 4 servings