Swiss steak was always one of my favorite meals growing up. I never understood why my mom called it “Swiss” steak though. The only thing Swiss that I knew of was cheese and this had nothing to do with cheese. It did have a rich tomato gravy with green bell peppers and sliced steak. Every time my mom served it (with mashed potatoes) I was in heaven.
When I started researching Swiss steak, I couldn’t find my mom’s recipe. One of my sisters said that she based it off of a recipe she had found in her Spices of the World cookbook so I got that recipe and started working. Since we are going into the Fall and crockpots seem to be such a blessing when the days and time seem short, I decided to dust off the old crockpot. I’ve never considered myself a crockpot aficionado but decided to give it a try.
As I was trying out different versions of this recipe, I decided to brown the meat to add a little extra richness, but you could totally just throw the seasoned and sliced meat into the pot. I also came to realize that I used less flour if I added it at the end instead of dredging the meat at the beginning. This meant fewer calories and carbs in the long run.
I also didn’t make buttery mashed potatoes to go with my Swiss steak. Instead I made mashed cauliflower with only one tablespoon of butter, no cream and just a little salt and pepper. The result was delicious!!!