Slow Cooked Round Steak
Swiss steak meets the Orient in this
wonderful winter recipe.
Serve over brown rice, noodles, or
spaghetti squash.
Preparation time: ½ hour. Cooking
time: 8-10 hours.
Serves 4-6.
1.5 pounds round steak
3 Tbsp. flour
Butter, to brown meat
1 medium onion, sliced
5-6 medium tomatoes, chopped (or 16 oz. can
chopped tomatoes)
5-7 cloves garlic
¼ tsp. ground ginger
¼ cup rice wine
2 Tbsp. tamari or soy sauce
Up to 1 cup water, if needed
Cut meat into 4-6 serving-sized pieces, no
more than ¾ inch thick, cutting across the grain. Pound
pieces of meat with the back side of a heavy knife to
tenderize, and coat with flour. In a 10-inch heavy skillet,
brown meat on both sides in butter. Remove meat to slow cooker
(crock pot).
Add sliced onion to skillet, and cook until
caramelized. Push onions to side, and stir remaining flour into
pan drippings. Add remaining ingredients. Cook and stir until
thickened and bubbly. Pour vegetables over meat in cooker.
Cover and cook on low-heat setting for 8-10
hours. Serve over brown rice, noodles, or spaghetti squash,
accompanied by steamed or sautéed vegetables.
No crock pot? Transfer meat and other
ingredients to a Dutch oven or heavy oven pan. Cover, and cook
in the oven at 300 for several hours, until meat is tender.
