Whether you've been trekking through the Alps or just had a long day, few things welcome you home with more cheer than the Swiss Steak Supper. The beef is slow-cooked to tender perfection, with fluffy potatoes and sweet onions to complete the hearty dish. Braised in a bright, creamy, and savory sauce, the Swiss Steak Supper warms the soul whether it's winter or summer. Home cooking has never tasted so encouraging.
Ingredients• 1 1/2 pounds beef top round steak • 1/2 teaspoon seasoned salt • 1/4 teaspoon coarse ground pepper • 1 tablespoon canola oil • 3 medium potatoes • 1 1/2 cups fresh baby carrots • 1 medium onion, sliced • 1 (14.5-ounce) can of Italian diced tomatoes • 1 (12-ounce) jar of homestyle beef gravy • 1 tablespoon fresh parsley, minced
Cut the steak into six serving-size pieces.
Flatten the steak pieces to 1/4-inch thickness.
Rub the steak pieces with seasoned salt and pepper.
In a large skillet over medium-high heat, heat the canola oil.
Once the oil is shimmering, brown the beef on both sides, about 2-3 minutes per side.
Drain the fat from the skillet.
Cut each potato into eight wedges of roughly equal size.
In a 5-quart slow cooker, layer the potato wedges, carrots, browned beef, and onion slices.
Combine the tomatoes and gravy in a bowl.
Pour the tomato/gravy mixture into the slow cooker.
Cover and cook on low heat until the meat and vegetables are tender, about 5-6 hours.
Sprinkle with parsley.