Best 13 Crock Pot Deviled Swiss Steak Recipes

DEVILED SWISS STEAK

Steps:

• In a bowl or shallow dish, combine the flour, mustard, salt and pepper. Add steaks and turn to coat. In a large nonstick skillet, brown steaks on both sides in butter. Transfer to a 5-qt. slow cooker. Top with onion. , In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar; pour over meat and onion. Cover and cook on low until beef is tender, 6-8 hours.

SLOW COOKER SWISS STEAK

Steps:

• In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
• Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
• Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
• Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

SLOW-COOKER SWISS STEAK AND GRAVY

Steps:

• Sprinkle beef with salt and pepper. Place beef in 3 1/2- to 4-quart slow cooker, sprinkling onion and mushrooms with liquid between layers of beef. Pour soup over beef.
• Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

CROCK POT DEVILED SWISS STEAK

Steps:

• In a large plastic bag, combine the flour, mustard, salt and pepper.
• Add steaks and shake to coat.
• In a large skillet, brown steaks on both sides in butter.
• Transfer to crock pot.
• Top with onion.
• In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar.
• Pour mixture over meat and onion.
• Cover and cook on low for 6-8 hours or until meat is tender.

CROCKPOT SWISS STEAKS

Steps:

• Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
• Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
• Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
• In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
• Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
• Serve over mashed potatoes or noodles.

SLOW-COOKED SWISS STEAK

Steps:

• In a bowl or shallow dish, combine the flour, salt and pepper. Add the steak and turn to coat. , Place the onion in a greased 3-qt. slow cooker. Top with the steak, celery and tomato sauce. Cover and cook on low for 6-8 hours or until meat is tender.

SLOW-COOKER SWISS STEAK

Steps:

• In a shallow bowl, combine the flour, pepper and salt. Cut steak into 6 serving-size pieces; dredge in flour mixture. , In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

SLOW COOKER SWISS STEAK AND ONION

Steps:

• Mix flour, salt, mustard, and pepper together in a wide, shallow bowl.
• Dredge cube steaks in the flour mixture to coat completely.
• Heat oil in a skillet over medium-high heat. Fry steaks until golden brown, 2 to 3 minutes per side; transfer to a slow cooker, reserving drippings in the skillet.
• Saute onion and garlic in the reserved drippings in the skillet until softened, 2 to 3 minutes more; add to the slow cooker. Discard the oil.
• Stir beef broth and tomato paste together in a bowl until the paste dissolves into the broth; add tomatoes, Worcestershire sauce, paprika, thyme, and oregano. Pour the broth mixture over the steaks in the slow cooker.
• Cook on Low until the meat is tender to the point of falling apart, 6 to 8 hours.

SLOW-COOKER SWISS STEAK

Steps:

• Place onions in 3 1/2- to 4-quart slow cooker. Arrange beef on onions, overlapping to fit if needed. Sprinkle gravy mix (dry) over beef. Pour vegetable juice over all. Place celery on top.
• Cover and cook on low heat setting 8 to 10 hours.
• About 15 minutes before serving, cook noodles as directed on package. Serve sauce, vegetables and beef over noodles.

CROCK POT SWISS STEAK

Steps:

• Heat the oil in a skillet, then coat the steak with flour and brown in the oil.
• Remove the steak from the skillet and drain.
• Place the potatoes, carrots and onion in the bottom of the Crock-Pot.
• Place the steak on top of the vegetables and sprinkle with salt and pepper.
• Pour the tomatoes and tomato sauce over the meat.
• Cover; cook on Low for 10 hours or on High for 6 hours.

SLOW-COOKER SALSA SWISS STEAK

Steps:

• Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once.
• Transfer steak to 4 to 6-quart slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.
• Cover; cook on low setting for 8 to 10 hours.
• Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.

CROCK POT SWISS STEAK

Steps:

• 1. Cut the steak into four serving size pieces. Place in crock pot. Add the rest of the ingredients and cook for 6 to 8 hours. This makes lots of gravy to go over rice or mashed potatoes as a side dish.

SLOW-COOKER SWISS STEAK SUPPER

Steps:

• Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown.
• In 4- to 5-quart slow cooker, layer potatoes, carrots, beef and onion. In medium bowl, mix tomatoes and gravy; spoon over mixture in slow cooker.
• Cover; cook on Low heat setting 7 to 8 hours. Sprinkle with parsley. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.