My dad cooked a lot of good down home comfort foods when I was growing up. Swiss steak was always one of my favorites. Dad usually cooked the steak in a big old cast iron skillet, dumped some tomatoes on top and baked it in the oven until it fell apart. Paired with warm and lumpy mashed potatoes it’s simplicity is delicious!
I updated Dad’s version with this delicious and super easy slow cooker meal. I hope you like it!
p.s. check out this stew recipe that uses up the leftovers (if there are any)!
- 1 – 2 lbs Top Round Sirloin
- 3 medium green peppers, sliced
- 1 small onion, sliced thin
- 29 oz can Whole tomatoes, chopped
- pinch each of salt & pepper, or to taste
- 1 + ½ c water
- 1 Tbs cornstarch
- Into a 5 quart crockpot place the steak. Cover with green peppers and onion.
- Dump the large can of whole tomatoes on top and use a knife or your fingers to break the tomatoes apart.
- Sprinkle with salt and pepper. Pour 1 cup of water over all.
- Place lid on pot and cook on high for 6 hours, until the meat is falling apart and veggies are tender.
- Mix cornstarch with ½ cup of water. With a pot holder, tilt the crock pot so that the juices gather towards one end of the pot. Pour in the cornstarch mixture while gently stirring with a fork. Allow to cook for 15 minutes more without the cover on.
- You have to serve these with real mashed potatoes and plenty of butter! Don’t forget the fresh bread to dunk into the tomato gravy. Mmm!