Ingredients:
2 tablespoons vegetable oil
1 onion, thinly sliced
2 pounds beef round steak, cut into serving-size pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 green bell pepper, sliced
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Heavenly Minister’s Delight: A Slow Cooker Sweet Treat
Slow-Cooked Caramelized Onion Soup
Instructions:
In a shallow dish, combine flour, salt, black pepper, garlic powder, and paprika. Dredge each piece of steak in the flour mixture, shaking off any excess.
In a large skillet over medium-high heat, heat vegetable oil. Brown the steak pieces on both sides, working in batches if necessary, and transfer to the slow cooker.
In the same skillet, add onion and bell pepper slices. Cook until softened, about 5 minutes, then transfer them to the slow cooker.
In a mixing bowl, combine diced tomatoes, cream of mushroom soup, beef broth, Worcestershire sauce, thyme, oregano, and red pepper flakes if using. Pour this mixture over the steak and vegetables in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender.
Serve the Swiss steak hot, garnished with chopped fresh parsley if desired. Enjoy with mashed potatoes, rice, or your favorite side dishes