Mikki's Crockpot Southwestern Swiss Steak

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs eye of round roast, sliced into 1/2-inch slicesagainst the grain
• 1 1/2 teaspoons meat tenderizer
• 1 cup flour
• 3 tablespoons cooking oil
• 1 (14 1/2 ounce) can diced tomatoes and green chilies
• 1 (12 ounce) jar beef gravy
• 2 teaspoons knorr tomato bouillon with chicken flavor
• 2 teaspoons mexican oregano, crushed
• 2 tablespoons potato starch
• water

Recipe

• 1 spray crock with cooking spray.
• 2 place flour and meat tenderizer in zip lock bag, close bag and shake to blend. add one or two steaks to bag at a time and pound with the side of a plate or with a meat hammer until steak is thoroughly coated and about 1.5 times itso original circumference. remove pounded steaks to a plate and repeat process until all meat has been coated and tenderized.
• 3 heat oil in large, heavy skillet over medium high heat. quickly fry steaks until browned on all sides.
• 4 meanwhile, in the crock pot, mix tomatoes, gravy, boullion and oregano to create a sauce. place browned steaks in crockpot and ladle some sauce over them.
• 5 cover and cook on low for 8 hours or on high for 4 hours. before serving, remove meat to a serving dish and thicken the sauce with potato flour mixed with enough water to form a milky liquid. stir this into the sauce a bit at a time while stirring until the sauce reaches desired thickness. potato starch will thicken the sauce much quicker and using less thickener.
• 6 note: the recipe i mangled to create this dish called for onions and green pepper strips sauteed and added to the sauce. my family does not like the stringy, limp veges that result so i took a different route.