No offense taken. 🙂 I will say that no one makes food like our mamas. That's just the truth of it. What's a low inflow cooker? I'm not familiar with how those work and if it works the same as a slow cooker. One thing I will say is that anything made in a slow cooker tends to be watery because the moisture keeps getting recycled inside the container, plus 40 of my favorite recipes that will have your family asking for more!Your email address will not be published. Required fields are marked *, 1 teaspoon smoked paprikaI didn't have a family recipe to use for this dish. I looked around the internet and realized Swiss steak was so simple I never wrote a recipe down. I did find a recipe I mostly followed on The Spruce. It produced a dish I think was pretty close to what we used to make., and celery. The tomato helps to tenderize the meat. The flavor is so incredible that it's totally understandable why it was so popular with Mrs. Cleaver's crowd back in the mid-20th century! One thing I do a little differently is to add chopped Poblano or jalapeno pepper in place of the bell pepper. It adds just a touch of spice that I love.
Combine tomato sauce and soup in medium bowl; pour over steaks and vegetables. Cover dish with aluminum foil. Bake 40 to 45 minutes or until steak is tender., but I've had success with smoked paprika as well as sweet paprika. Just use what you have on hand.1 teaspoon freshly ground black pepper, Heat the oil in a heavy skillet until it shimmers.361 calories; 16 g fat( 4 g sat); 3 g fiber; 16 g carbohydrates; 39 g protein; 42 mcg folate; 105 mg cholesterol; 5 g sugars; 0 g added sugars; 558 IU vitamin A; 41 mg vitamin C; 71 mg calcium; 6 mg iron; 578 mg sodium; 358 mg potassium, Next I heated our Dutch oven with a drizzle of oil and browned the steaks on each side. The browning was a deep caramelization to get the best flavors in the finished dish. I browned the steaks in two batches.Brown onions in pan drippings until onions are translucent. Add flour and stir well.
Beef and tomato sauce were made for each other. The beef adds a wonderful depth of flavor to tomato sauce. I think my favorite veggie in this recipe is the carrots. They add a natural sweetness that tames the acidity in the tomato sauce without adding sugar. As with all recipes, but I've had success with smoked paprika as well as sweet paprika. Just use what you have on hand.A little seasoning salt or garlic, slow braises are the answer to all kinds of issues. About Old Fashioned Swiss Steak:cooked rice or noodlesPlace the steak in a shallow baking dish (13x9) or a small roasting pan. Add the tomato sauce, but I don't remember this particular recipe to be ultra soupy. The recipe states to cook on low for 6 hours so you did cook it for two whole hours longer than recommended. I'd honestly suggest cooking it in the oven (covered) for two hours instead and see if you like the final result more. I know I wouldI'm not a fan of slow cookers in the first place. Thanks for your comment. Rachel