Crockpot Swiss Steaks

ingredients

• 1 ½ pounds round steak or cube steaks or minute steaks
• 2 carrots sliced into 1″ pieces
• 1 stalk celery sliced into 1″ pieces
• ½ onion sliced ½”
• 2 cloves garlic sliced
• ¼ cup flour
• 1 tablespoon olive oil
• ½ cup white wine
• 1 cup beef broth
• 14 oz canned diced tomatoes, with juice
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dried thyme leaves
• salt and pepper to taste
• corn starch for thickening optional

instructions

• Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.
• Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.
• Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.
• In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.
• Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.
• Serve over mashed potatoes or noodles.

notes

For a smoother sauce, swap out the diced tomatoes for crushed tomatoes or even canned tomato soup.

For extra sauce, an additional can of tomatoes can be added.

Optional: To thicken the sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Bring the sauce to a simmer on the stove and add a little at a time to thicken.