Swiss Steak

Can use boneless shoulder or round steak. Can use garlic powder instead of fresh garlic

Yield: 6 servings
Community Recipe from


  • 1 teaspoon(s) pepper
  • 3/4 cup(s) flour
  • 1/4 teaspoon(s) salt
  • 2 pound(s) Boneless Shoulder Steak
  • 1 can(s) cream of mushroom soup
  • 2 tablespoon(s) butter
  • 1 1/3 cup(s) water
  • 1 cup(s) celery sliced
  • 1/2 cup(s) onion chopped
  • 1 tablespoon(s) beef bouillon
  • 1 teaspoon(s) fresh garlic minced


  1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.

  2. In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

  3. Nutritional Analysis: 1 steak with about 1/2 cup gravy equals 313 calories, 9 g fat (4 g saturated fat), 92 mg cholesterol, 666 mg sodium, 18 g carbohydrate, 2 g fiber, 37 g protein.
November 2012

This recipe is a personal recipe added by crosscourt and has not been tested or endorsed by MyRecipes.

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