Swiss Steak

1 ½  lbs beef round steak (cut ¾ inch thick) (chuck steak, 1/2 inch thick)
3 tbsps flour
1 tsp salt (Tex-Joy seasoning salt)
1 tsp dry mustard
¼ tsp pepper (1/2 t)
3 tsps garlic powder (2 t garlic powder, 1 t Weber's garlic & herb mix)
1 t onion powder
2 tsps shortening (olive oil)
16 ozs tomatoes (1 can stewed & sliced tomatoes)
1 onion (sliced) (half large onion chopped)
1 stalk celery (sliced) (omitted)
2 carrots (sliced) (omitted)
½ medium green bell pepper (chopped)
½ medium red bell pepper (chopped)
1 tbsp worcestershire sauce
¼ cup red wine (beef broth)
¼ cup water


Cut meat into 6 serving pieces.
Combine flour, salt, mustard, pepper, and garlic powder.
Pound 2 T. of the flour mixture into the meat.
Brown the meat in the shortening on both sides.


Crock Pot Directions (I used this method)
After browning meat, transfer to crock pot.
Stir remaining flour into pan drippings in the skillet.
Stir in the remaining ingredients and cook until thick and bubbly.
Pour over meat in the crock pot.
Cook on low for 8 to 10 hours.
Serve with noodles or rice.
Remove the meat from the crock pot and pour remaining liquid into a sauce pan.  On medium heat, add a mixture of cornstarch and water to the liquid, whisk/stir until thickened.  
Spoon thickened sauce over the Swiss Steak and rice/noodles and enjoy.

Oven Directions
Place meat in a baking dish.
Cover with thickened drippings and veggies as above.
Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
Serve with noodles or rice.

Stove Top Directions
Drain off excess fat.
Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
Cover and simmer for 1 1/4 hours or until meat is tender.
Remove meat to a serving platter and keep warm.
Combine 1/4 water and the remaining flour mixture.
Stir into tomato mixture until thick and bubbly.
Pass with meat.
Serve meat and sauce with noodles or rice.

Waiting for sauce

Ready to cook