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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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