Deviled Swiss Steak
This main dish is satisfying all by itself. But you can also serve this Swiss steak over hot mashed potatoes.—Melissa Gerken, Zumbrota, Minnesota
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon ground mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 beef flank steaks (1 pound each), halved
- 2 tablespoons butter
- 1 cup thinly sliced onion
- 1 can (28 ounces) stewed tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
Reviews
*Best recipe I've made in a while! Definitely a keeper for me. I didn't have flank steak, but I had a 2lb pot roast, smallish by comparison to a big pot roast, and I thought what the heck. Cut it in quarters per the recipe, making 4 large steak-sized servings. Prep-cooked the beef the night before, refrigerated, and put it all on for my workday the next morning. I never cared for cooked tomatoes much, until now! The brown sugar and onions cooked into, yes INTO the tomatoes took me to a cooking clinic! Slow cooked all day, made mashed pots and oh my goodness - I've not had this delicious flavor blend before. I'll definitely have this one on the list for when I have company coming, or perhaps a work potluck. Flank steak or not! Thank you for submitting this recipe. r-
I made this recipe tonight for dinner. Didn't have the time to use a slow cooker, so I made it in my InstantPot. I followed the recipe right up to placing it in the slow cooker and then inserted the ingredients into the InstantPot and cooked it on high pressure for 18 minutes. Came out perfect. Served it with Mashed potatoes and steamed asparagus spears. This one in a keeper.
complimented with potatoes and vegetable my family loved this easy to do recipe