Monday, February 26, 2007

Crazy for my Crock Pot

My posts are a little behind because of a crazy busy weekend, but I am trying to catch up on pictures, recipes, and raves! On Thursday night since the crock pot was already out from breakfast I decided to use it for dinner too. I made Smothered Swiss Steak, which is Nick's favorite crock pot meal, by far. The meat comes out incredibly tender, you can cut it easily with a fork. We love to serve this over brown rice (like most of our meals!).

2 tsp. oil
1 1/2 lb. boneless beef top round steak, trimmed of fat
1 tsp. salt
1/4 tsp. pepper
1 medium onion, halved lengthwise, thinly sliced
1 carrot, shredded
1 can (4 oz) mushroom pieces and stems, drained
1 can condensed cream of mushroom soup
1 can (8 oz) tomato sauce

1. Heat oil in large skillet over medium-high heat until hot. Sprinkle beef with salt and pepper; place in skillet. Cook 4 to 6 minutes or until well browned, turning once.

2. Meanwhile, in slow cooker, combine onion, carrot and mushrooms; mix well.

3. Cut browned beef into 4 pieces; place in slow cooker over vegetables. In same skillet, combine soup and tomato sauce; mix well. Pour over beef.

4. Cover; cook on Low setting 8 to 10 hours. Stir sauce well before serving over beef.

Source: Pillsbury