Crockpot Swiss Steak

Cube steak (usually the top round cut, run through a tenderizer machine) is a cut of beef that I have been trying to figure out for some time.  Relatively inexpensive per pound, it is a good alternative to ground beef in many ways.  I recall eating it as country fried steak as a kid, with gravy on top, and I’ve tried pounding it thin and cooking it very quickly like a minute steak, but I’ve been interested in preparations that will help to tenderize what would otherwise be a tough cut of meat.  So naturally, I turned to my trusty crockpot.  The preparation below is sometimes called Swiss steak, since the tenderizing process (done by the butcher) is sometimes called swissing.  The cube steak came out nice and fork tender.  We really liked this preparation and I plan on trying it with other seasonings. I served this spooned over brown rice with steamed broccoli on the side.

Crockpot Swiss Steak

2 pounds cube steak, cut into 2-3 inch pieces
1 onion, chopped
2 carrots, chopped
2 stalks celery chopped
1 red pepper, seeded and sliced
1 cup mushrooms sliced
2 cloves garlic minced
1 can (15 oz.) tomato sauce
1/4 cup water or stock
1/2 t each thyme, rosemary
1 T red wine vinegar
salt and red pepper to taste

If you like having a slight crust on your meat, sear it in skillet quickly (I usually skip this step).  Place cube steak in the crockpot and add all of the vegetables.  Stir the tomato sauce, water and spices together.  Pour the mixture over all of the vegetables and beef.  Cook on low for 7-8 hours.  Before serving stir in the vinegar and adjust seasonings.

shared at $5 Dinners, Pennywise Platter, Full Plate Thursday, Grocery Cart Challenge, and Tempt My Tummy Tuesday