Swiss Steak - Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual

Beef and Pork
French Beef Burgundy
½ 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
mix thoroughly to combine. Cover; cook on Low for 4 to 6 hours or on
High for 2 to 3 hours.
Recommended Unit Size: 3 - 6 Quarts.
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Swiss Steak

2 tbs. oil
2 lbs. beef round steak, cut into serving pieces
½ cup flour
3 to 4 potatoes, peeled and quartered
4 carrots, sliced
2 onions, sliced
½ tsp. salt
½ tsp. pepper
1 14 ½ 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
the steak on top of the vegetables and sprinkle with salt and pepper.
Slow Cooker and
® 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 Cooker. Place
®
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