Amish Swiss Steak (4 Ingredients) in a Slow Cooker. Stir with 2 ingredients and pour stewed tomatoes over round steak in slow cooker to make a wholesome meal that is my standby when I am not sure what to make.
Full recipe
Amish Swiss Steak: Ingredients
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2 pounds beef round steak, approximately 1/2-inch thick, trimmed and cut into 4 pieces.
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1 (14.5-ounce) can tomatoes, stewed, undrained.
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1 medium yellow onion, in slices of very thinness.
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper (or not, to serve)
Directions
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Arrange the steak pieces in a single layer on the bottom of a 4- to 6-quart slow cooker and place the steak. In case the pieces are big, it is possible to slightly overlap them, although you should keep most of the meat in just one layer to be able to braise it evenly.
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Evenly sprinkle the top of the steak with the thinly cut onion, but be sure to tuck some of them down around the sides wherein they will blend with the juices as they cook.
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The kosher salt should be sprinkled over the steak and onions. This plain seasoning cannot be overlooked- it brings out the flavor of the meat, and the sweetness and acidity of the tomatoes are adjusted.
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Open the can of stewed tomatoes and empty the whole can that will include all the juices and pour it into the steak and onions in the slow cooker. You need only look at the raw meat at all peeking through in places under the thick tomatoes–that is just what you want when you want to braise something good.
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Cover the lid with the slow cooker. Place in the oven and cook on LOW 7-8 hours or HIGH 3 1/2-4 hours until the round steak becomes very tender and can be pulled to pieces with a fork.
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When the sauce is cooked, also taste and add a pinch more salt, as necessary. You may also put the freshly ground black pepper, at this stage, and stir it softly with the tomato and onion mixture around the steak.
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The Swiss steak should be served hot and much of the tomato-onion sauce should be placed on each piece. It will be extremely tender, and you may serve either in whole pieces, or cut them rather finely in shreds into the sauce, and then ladle over your favorite potatoes or noodles or rice.