Swiss steak is an old family favorite that brings back fond memories to me. Serve this updated version with mashed potatoes to soak up all the savory sauce and zucchini.
Ingredients
3 (1.1 ounce) packages Hunter Sauce Mix, such as Knorr
1 (11 1/2 ounce) can vegetable juice cocktail, such as V8
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 (16 ounce) package frozen baby onions (do not thaw)
1 celery rib, thinly sliced
1/2 pound fresh white mushrooms, sliced
3 pounds beef top round steak, cut 1 inch thick, trimmed of fat, and cut into 4-inch-square serving pieces
Steps
1. In a medium bowl, mix together the dry sauce mix, vegetable juice, tomato paste, and Worcestershire sauce until well blended. Set aside.
2. In a 3 1/2 or 4 quart electric slow cooker, place 1/3 each of the baby onions, celery, and mushrooms. Top with half of the meat pieces and 1/3 of the sauce mixture. Repeat the layers, then top with the remaining 1/3 each of the vegetables and sauce mixture.
3. Cover and cook on the low heat setting 9 to 10 hours, or until the meat is tender.
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