Swiss Steak

The recipe is my variation from Fix-It and Forget-It Diabetic Cookbook, page 13. The only difference, really, was to increase the amount of meat in the dish, and using top round London broil rather than round steak, which is from the bottom round .

The ideal slow-cooker size: 6 quart.

3 – 4 tablespoons flour
1 ½ teaspoons ground mustard
½ teaspoon salt
¼ teaspoon pepper
2 – 2 ½ pounds top round steak (London broil)
2 tablespoons oil
1 cup sliced onions
1 pound carrots, peeled and sliced
1 can (14.5 ounces) diced tomatoes
1 tablespoon brown sugar
1 ½ tablespoons Worcestershire sauce

  1. Combine flour, mustard, salt, and pepper.
  2. Cut steak crosswise into 1 ½" – 2" wide pieces. Dredge the meat in the flour mixture. Brown on all sides in oil in saucepan. Place in slow cooker; top with onions and carrots.
  3. In a small bowl, combine tomatoes, brown sugar, and Worcestershire sauce. Pour over the meat and vegetables.
  4. Cover. Cook on Low, 8 – 10 hours, or on High, 3 – 5 hours.

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