Easy Slow Cooked Smothered Swiss Steak

Photo from Melissa's
Southern Style Kitchen.com

Slow cooker season is almost over. Or so I've been told. Though I'm a rebel and I slow cook all year round. Winter, Spring, Summer or Fall. If it's a season I'm gonna do a slow cooked meal. 

This particular meal is warm and comforting. It was perfect for the drizzly Seattle day. 

The only change I made was I left those demon green bell peppers out. Blech.

Easy Slow Cooked Smothered Swiss Steak

Recipe from Melissa's Southern Style Kitchen

Serves 6

• 1/2 cup all purpose flour
• 4 teaspoon Mediterranean Herb seasoning, divided i.e. McCormick’s
• 1 teaspoon garlic salt plus additional as needed
• 2 lb cubed sirloin steak
• olive oil
• 1 large green bell pepper sliced
• 1 large sweet onion cut into thin wedges
• 1/4 cup Worcestershire sauce
• 2 14.5 oz cans fire roasted tomatoes with garlic
• 1 tablespoon brown sugar
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 3 tablespoon tomato paste if needed to thicken
• 2 tablespoon chopped flat leaf parsley
• 1/3 cup grated Parmesan or shredded Swiss cheese

Seasoned Flour: In a small bowl mix together flour, 1 tsp Mediterranean seasoning and garlic salt. Dust the steaks with seasoned flour on all sides.

Drizzle a large skillet with olive oil. Heat to high browning steaks on both sides for around 1-2 minutes per side. Do not cook through.

Assemble: Arrange green peppers and 1/2 of the onion on the bottom of the slow cooker. Sprinkle with garlic salt and black pepper to your taste.

Arrange the steaks on top. Top with remaining onion. Drizzle with Worcestershire sauce.

Sauce: Deglaze skillet with fire roasted tomatoes, brown sugar, bay leaves, 3 tsp of Mediterranean seasoning, red pepper flakes and 3 Tbsp tomato paste.

Season with garlic salt and black pepper to your taste. Scrape any brown bits off the bottom of the pan. Pour sauce over the steaks in slow cooker.

Cover and cook on low for 6 hours or on high for 3-4 hours.

Remove steaks and use tomato paste to thicken the sauce at the end of cooking, if desired.

Serve over mashed potatoes, rice or egg noodles. garnished with fresh chopped parsley and a sprinkle of grated Parmesan or Swiss cheese.