Slow Cooker Swiss Steak Recipe

Introduction

Slow Cooker Swiss Steak is a comforting, tender beef dish perfect for a hearty family meal. Slow-cooked with mushrooms, onions, and a rich mushroom soup gravy, it offers deep flavors without much hands-on time.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 6 medium-thin round steaks
• 2 tablespoons unsalted butter
• 1 cup baby Bella mushrooms, sliced
• 1 medium onion, thinly sliced
• 1 celery rib, chopped into ½ inch chunks
• 1 can (10-3/4 ounces) condensed cream of mushroom soup (undiluted)
• 1 cup beef broth

Instructions

1. Step 1: In a large shallow bowl, combine the flour, black pepper, salt, onion powder, and garlic powder.
2. Step 2: Pat the steaks dry with paper towels, then coat each steak evenly with the flour mixture.
3. Step 3: Heat the butter in a large skillet over medium-high heat. Once melted, brown the steaks on both sides until nicely seared.
4. Step 4: Transfer the browned steaks to a 6-quart slow cooker. Add the sliced onions, mushrooms, and celery around and on top of the steaks.
5. Step 5: In a separate bowl, mix the condensed cream of mushroom soup with the beef broth until smooth. Pour this mixture over the steaks and vegetables in the slow cooker.
6. Step 6: Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the meat is fork-tender.
7. Step 7: Serve the Swiss steak hot, spooning the rich mushroom gravy over the top. It pairs wonderfully with mashed potatoes and a garnish of fresh parsley.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce or a teaspoon of dried thyme to the soup mixture before cooking.
• You can substitute cremini mushrooms if baby Bella mushrooms are unavailable.
• If you prefer thicker gravy, remove the meat after cooking and simmer the sauce on the stove to reduce it before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through, adding a splash of broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use other tender cuts like sirloin or chuck steaks, but cooking times may vary depending on thickness and meat toughness.

Do I need to brown the meat before slow cooking?

Browning the meat first adds depth of flavor and a nice crust, but you can skip this step if short on time—just expect a milder taste.

Slow Cooker Swiss Steak Recipe

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★★★★★

4.6 from 83 reviews

• Author: Naomi
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Swiss Steak recipe delivers tender, flavorful round steaks simmered with mushrooms, onions, and celery in a rich mushroom gravy. Perfectly coating the steaks in a seasoned flour mixture and browning them before slow cooking ensures a deliciously hearty meal that melts in your mouth. Ideal served over creamy mashed potatoes, this comforting dish is a classic family favorite that requires minimal hands-on time.

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Ingredients

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For the Coating

• 3/4 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Main Ingredients

• 6 medium-thin round steaks
• 2 tablespoons unsalted butter
• 1 cup baby Bella mushrooms, sliced
• 1 medium onion, thinly sliced
• 1 celery rib, chopped into ½ inch chunks
• 1 can (10-3/4 ounces) condensed cream of mushroom soup (undiluted)
• 1 cup beef broth

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Instructions

1. Mix the coating: In a large shallow bowl, combine the all-purpose flour with ground black pepper, salt, garlic powder, and onion powder. Stir well to evenly distribute the seasonings.
2. Coat the steaks: Pat the round steaks dry using paper towels to remove moisture. Then thoroughly coat each steak on both sides with the seasoned flour mixture, shaking off any excess.
3. Brown the steaks: Heat a large skillet over medium-high heat and add the unsalted butter. Once the butter is melted and bubbling, add the coated steaks to the skillet. Brown each side for 2-3 minutes until they develop a nice golden crust, which adds flavor and seals in juices.
4. Transfer to slow cooker: Place the browned steaks in a 6-quart slow cooker. Layer the thinly sliced onion, sliced mushrooms, and chopped celery evenly over the top of the steaks.
5. Prepare gravy: In a separate bowl, combine the undiluted condensed cream of mushroom soup with the beef broth, stirring until smooth and well mixed. Pour this mixture over the steaks and vegetables in the slow cooker.
6. Slow cook: Cover the slow cooker with its lid and cook on low heat for 8 to 9 hours, or on high heat for 5 to 6 hours. The long, slow cooking process will make the meat tender and allow the flavors to meld beautifully.
7. Serve: Once the steaks are fork-tender and cooked through, serve them hot with creamy mashed potatoes. Spoon the flavorful mushroom gravy formed in the slow cooker over the steaks, and garnish with fresh parsley if desired for added color and freshness.

Notes

• For best flavor, be sure to brown the steaks before adding them to the slow cooker.
• You can substitute baby Bella mushrooms with white button mushrooms if preferred.
• If you like a thicker gravy, remove the steaks after cooking and simmer the sauce on the stovetop to reduce it.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs wonderfully with mashed potatoes, rice, or buttered noodles.
• Use low-sodium beef broth to reduce the salt content if desired.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: Slow Cooker Swiss Steak, Swiss Steak, Slow Cooker Recipes, Mushroom Gravy, Comfort Food, Easy Dinner