Crock Pot Swiss Steak

One of my family's favorite dishes is the classic Swiss Steak. For those that don't know, it has nothing to do with Switzerland. The term Swiss refers to the cooking method that is used to make it. It became popular in the 50's, and according to some, because Reynold's Wrap published a recipe for it.

When I first started making it, I would bake it in the oven for a couple of hours. I later modified the recipe, just a little, to accommodate the crock pot. My family likes it served with mashed potatoes and the sauce a little bit thick. If you want to make this in the oven, just add about 1/2 cup of water to the recipe and cover, with foil of course, and bake at 350° for a couple hours.

4 cube steaks, about 1/2" thick

Flour for dusting

1 28oz can whole tomatoes, drained and sliced

1 yellow onion, sliced in 1/2" rings

2 garlic cloves, minced

1/4 cup chopped parsley

1 cup matchstick carrots

1 tablespoon thyme leaves

2 teaspoons tarragon leaves

salt and pepper to taste

Dust cube steaks with flour on both sides, set aside. Place half of the onion slices on bottom of slow cooker then place meat on top. Season with salt and pepper and then top with remaining ingredients. Cover and cook on low for 6 hours. Serve over mashed potatoes or white rice.