Nancy2 wrote:
> Food Snob wrote:
> > Nancy2 wrote:
> >
> > > (Yes, Swiss steak DOES have a tomato sauce on it, not a cream gravy.)
> >
> > I've never had Swiss steak that was anything but nasty.
> > >
> > > N.
> >
> > --Bryan
>
> We've had this discussion here before. You haven't had the right
> stuff. Here's my crockpot recipe (it's the most hassle-free), but it
> can be done on the top of the stove, and I've made it in my electric
> frypan. Done in the crockpot, in the manner described, it is
> absolutely fantastic, if you like meat dishes with sauce.

No, I think your recipe is pretty standard. You can have my share.
You can have my share of chicken cacciatore as well.
>
> Swiss Steak, Crockpot Style Nancy Dooley
>
> 2 pounds top round steak
> 1 1/2 C. flour
> 1 tsp. dry mustard
> 1/2 tsp. ground oregano
> 1 tsp. salt
> 1/2 tsp. black pepper
> 3 T. oil
> 1 28-oz. can diced tomatoes with juice, divided into thirds
> 1 14-oz. Beef broth
> 1 large onion, sliced and separated into rings
>
> Cut the meat into small portion sizes (meat pieces will expand during
> tenderizing). Mix flour with seasonings, and using a heavy pointed
> meat mallet, pound it into the meat pieces, making sure each piece is
> throughly tenderized and evenly coated with flour on both sides. Heat
> oil in large heavy skillet. Brown each piece of meat quickly, turning
> once, and not crowding the skillet. When each piece is done, remove
> from skillet and plate until all pieces are done. Pour beef broth
> into the crockpot, and put one third of the onion rings on the bottom.
> Put one third of the meat pieces in next, and then 1/3 of the tomatoes
> with juice. Continue layering, ending with tomatoes.
>
> Cook in crockpot on "low" setting, 6 to 8 hours. This will serve
> 4-6 persons.

Bryan