Swiss Steak - Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Beef and Pork
French Beef Burgundy
1/2 cup flour
1 tsp. salt
4 lbs. boneless beef chuck, cut into 1-inch cubes
1 tsp. pepper
4 tbs. olive oil
2 onion, sliced
16 button mushrooms, sliced
1 cup fresh parsley, minced
6 cloves garlic, minced
4 bay leaves
2 cups burgundy wine
1 cup beef broth
Combine the flour, salt and black pepper. Dredge the beef cubes
in the flour mixture and brown in the olive oil in a medium skillet.
Place the beef and remaining ingredients into the Crock-Pot
Cooker and mix thoroughly to combine. Cover; cook on Low for
4 - 6 hours or on High for 2 - 3 hours.
Recommended Unit Size: 5 - 7 Quarts
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Swiss Steak

2 tbs. oil
2 lbs. beef round steak, cut into serving pieces
1/2 cup flour
3 to 4 potatoes, peeled and quartered
4 carrots, sliced
2 onions, sliced
1/2 tsp. salt
1/2 tsp. pepper
1 14 1/2 oz. can diced tomatoes
1 8 oz. can tomato sauce
Heat the oil in a skillet, then coat the steak with flour and brown
in the oil. Remove the steak from the skillet and drain. Place the
potatoes, carrots and onion in the bottom of the Crock-Pot
Cooker. Place the steak on top of the vegetables and sprinkle with
® Slow salt and pepper. Pour the tomatoes and tomato sauce over the
meat. Cover; cook on Low for 10 hours or on High for 6 hours.
Recommended Unit Size: 3 - 6 Quarts
Beef and Pork
® Slow
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