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Slow Cooked Swiss Steak

34 cup all-purpose flour
1 teaspoon pepper
1 teaspoon onion powder
2 lbs boneless round steak
2 tablespoons margarine
1 can cream of mushroom soup (10 3/4 oz)
1 13 cups water
1 cup sliced celery (optional)
12 cup onion, chopped
1 clove garlic, minced
3 teaspoons beef bouillon granules


In a shallow bowl combine flour, pepper, and onion powder. Cut steak into six serving size pieces; dredge in flour mixture. In a skillet brown steak in butter (olive oil is a good substitute here). Transfer to slow cooker. Combine remaining ingredients, pour over steaks. Cover and cook on low for 8-9 hours, or until steak is no longer pink.

Source: www.food.com