This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.

    Advertisement
  • Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

307 calories; 21.9 g protein; 14.4 g carbohydrates; 60.6 mg cholesterol; 233.9 mg sodium. Full Nutrition

Reviews (128)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2006
This is so easy. I seasoned and floured and lightly browned the meat first. Since the flour acted as a thickening agent I skipped the cornstarch. Instead of water, I added beef broth and instead of canned tomatoes, I used fresh. Read More
(127)

Most helpful critical review

Rating: 1 stars
10/04/2004
I tried this out today and it was very bland. The steaks had absolutely no flavor and it was just generally bad. Read More
(10)
162 Ratings
  • 5 star values: 94
  • 4 star values: 53
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
01/26/2006
This is so easy. I seasoned and floured and lightly browned the meat first. Since the flour acted as a thickening agent I skipped the cornstarch. Instead of water, I added beef broth and instead of canned tomatoes, I used fresh. Read More
(127)
Rating: 5 stars
01/26/2006
This is so easy. I seasoned and floured and lightly browned the meat first. Since the flour acted as a thickening agent I skipped the cornstarch. Instead of water, I added beef broth and instead of canned tomatoes, I used fresh. Read More
(127)
Rating: 5 stars
11/08/2006
We just finished dinner and this dish is fabulous! It tasted so much like the Swiss Steak my mother used to make. The only thing I did different was - I did not use the mushrooms (mom did not put mushrooms in hers when I had it as a child); I used a mixture of green red and yellow bell peppers and fresh oregano from my garden instead of dried. I also sprinkled salt and pepper on the meat before it cooked and then some on the vegetables before I added them to the pot. I served this with mashed potatoes and I smothered the meat and the potatoes with the gravy (which I did thicken some). Yummy! Thank you so much for sharing this recipe! Read More
(73)
Advertisement
Rating: 5 stars
04/18/2006
This is fabulous! I made a couple of changes.... used beef broth and added it during the cooking time. Also, I added several cloves of garlic with the onions and the canned tomatoes that I used were already seasoned with garlic, basil, and oregano. My husband and I both loved it (AND I DON'T EAT BEEF "OOPS")! Thank you so much for the recipe! Read More
(68)
Rating: 4 stars
01/03/2008
Even my 4 and 8 yr old boys loved it!I did make some changes based on other reviewers though. I coated the round steaks with flour seasoned with garlic and onion powder salt pepper and italian seasoning then browned it on both sides and just added 1/8 cup each chopped red yellow and green pepper 1 stalk celery chopped 1/2 onion cut in rings 1 can stewed tomatoes 1 can mushrooms drained and 1 cup beef broth-covered it and let simmer for an hour-then served it over brown rice. It was a little watery I probably should have only used 1/2 cup broth but the meat was tender and full of flavor. Read More
(31)
Rating: 4 stars
12/03/2006
I ended up adding a teaspoon of 'Better Than Boullion' (Beef flavored) and some minced garlic to add just a bit more flavor. The 'Better Than Boullion' brand of 'boullion' is the very best I have found for flavoring. It is more like a paste found in about a 3/4 ths cup jar with a black screw lid. A little more expensive but I certainly feel I get my money's worth! Read More
(23)
Advertisement
Rating: 4 stars
05/29/2005
Good base recipe. I floured and seasoned my steaks first and then pounded them down. Then I browned my steaks in half butter/half oil mixture before returning vegtables and added a can of tomato soup. Really tasty I will keep this recipe and keep trying variations. (Wish I would have made mashed potatoes with this!) Read More
(23)
Rating: 5 stars
06/23/2004
It was great the only thing I did differently was to add beef broth so the meat would have something to simmer in. I let the broth "cook down"... yummy yummy recipe. Read More
(19)
Rating: 5 stars
01/17/2007
This recipe is great! I seasoned floured and browned the meat first. I did not have green pepper or mushrooms but I did have a red pepper. I used diced tomatoes with garlic basil and oregano (frum Hunts). Came out very tasty can't wait to try it with the mushrooms - great basic recipe room for personal preferences. Read More
(15)
Rating: 5 stars
06/23/2007
This is a great for the weekends to do just what you do with your skillet but with a crockpot so that you can let it take care of it's self while your busy doing cleaning or while at church. What a great meal to have at the end of the day with so little effort! Read More
(12)
Rating: 1 stars
10/04/2004
I tried this out today and it was very bland. The steaks had absolutely no flavor and it was just generally bad. Read More
(10)