Slow-Cooker Swiss Steak Recipe Is a Delicious Family Dinner (6 Ingredients) Budget Recipes High Protein Recipes Slow Cooker Beef Dinner Gluten-free Low Carb Recipes

This easy Swiss steak is one of the first recipes I ever made when I got married and started adulting back in the late '80s. Nothing makes you feel as grown up as serving a really good dinner to your husband and parents. Score. This fall-apart-tender Swiss steak recipe was a keeper and is still in the dinner rotation.

This six-ingredient, budget Swiss steak recipe could not be any easier to prep or cook (because the slow cooker does all the work!). Season round steak with salt and black pepper and put it into a slow cooker. Add fresh minced garlic, sliced onions, sliced green bell pepper, a can of stewed tomatoes with the juice and a cup of beef broth. Cover the slow cooker and let it do its thing for about seven to eight hours. When you open the lid, you will be rewarded with the most tender and flavorful dinner that didn't cost an arm and a leg to make.

This high-protein, gluten-free, slow-cooker Swiss steak recipe has stood the test of time. (Check out the health benefits of protein.) The tender round steak and flavorful gravy is great served with mashed potatoes or rice. Don't forget a fresh vegetable to round out the dinner, or a fresh garden salad. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 7 to 8 hours
Total Time: 7 to 8 hours
Servings: 6

Ingredients 

• 1 1/2 - 2 pounds round steak, cut into individual pieces
• 4 garlic cloves, minced
• 2 onions, sliced
• 2 green bell peppers, sliced
• 15 ounces (1 can) stewed tomatoes (do not drain)
• 1 cup beef broth

Here's how to make it: 

1. Season the round steak with salt and pepper and put it into a slow cooker. (You could use any cut of steak for this recipe, but inexpensive round steak cooks up tender and delicious for less money than other cuts. You could also use red, orange or yellow bell peppers instead of green.)
2. Add the remaining ingredients. 
3. Cover and cook on low for about 7 to 8 hours. Store the leftovers in an airtight container in the fridge and reheat in the microwave. 

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