According to the Encyclopedia of American Food and Drink; the term swissing does not come from Switzerland but is in fact an English term. ... Swiss steak is normally pounded flat before cooking. The recipe first appeared in print in 1915. In England, this dish is referred to as "smothered steak"
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef round steak, cut into six pieces
3 medium onion, cut into 1/4-inch slices
1 (28 oz.) diced tomatoes
1 cup water
1.1 oz. beefy onion soup mix
Arrange steak in slow cooker place the onion, sprinkle soup mix, tomatoes, and seasonings Cover and cook on low for 6-8 hours or until meat is tender. Remove steak and vegetables, set aside. Mix flour and water; add to slow cooker and cook on high until thick. Spoon gravy over steaks.
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef round steak, cut into six pieces
3 medium onion, cut into 1/4-inch slices
1 (28 oz.) diced tomatoes
1 cup water
1.1 oz. beefy onion soup mix
Arrange steak in slow cooker place the onion, sprinkle soup mix, tomatoes, and seasonings Cover and cook on low for 6-8 hours or until meat is tender. Remove steak and vegetables, set aside. Mix flour and water; add to slow cooker and cook on high until thick. Spoon gravy over steaks.
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