SLOW COOKED SMOTHERED SWISS STEAK 

Author: Melissa Sperka

Serves: 6

INGREDIENTS

For the steaks:

2 lb sirloin cube steak

4 tsp Mediterranean Herb seasoning, divided [i.e. McCormick's Perfect Pinch]

½ cup seasoned all purpose flour [add 1 tsp Mediterranean Herb & ¼ tsp black pepper]

olive oil

For the veggies:

1 large green bell pepper, sliced

1 large sweet onion, cut into thin wedges

For the sauce:

¼ cup Worcestershire sauce

2 [14.5 oz] cans fire roasted tomatoes with garlic

1 [0.35 oz] pkg beef flavor boost

1 Tbsp brown sugar

2 bay leaves

½ tsp red pepper flakes

salt to taste

3 Tbsp tomato paste

2 Tbsp chopped flat leaf parsley

grated Parmesan or shredded Swiss cheese [optional]

INSTRUCTIONS

Dust the steaks with seasoned flour. In a large skillet, brown the steaks on both sides for around 2 minutes per side.

Arrange the green peppers and ½ of the onion on the bottom of the slow cooker. Sprinkle with extra Mediterranean seasoning, salt and black pepper to your taste.

Arrange the steaks on top. Sprinkle the remaining onion over the top of the steaks.

In the same skillet whisk together the fire roasted tomatoes, flavor beef flavor boost, brown sugar, bay leaves, 3 tsp of Mediterranean seasoning, red pepper flakes and 3 Tbsp tomato paste.

Season with salt and black pepper to your taste. Scrape any brown bits off the bottom of the pan.

Pour over the steaks.

Cook on low for 6 hours or on high for 3-4 hours. [tip: If you'd like to thicken the sauce, carefully remove the steaks to a platter and cover. Stir 1-2 Tbsp add'l tomato paste into the sauce to thicken to your taste]

Serve over Swiss Cheese Mashed Potatoes, rice or egg noodles.

Garnish with fresh chopped parsley and a sprinkle of grated Parmesan or Swiss cheese, if desired.

NOTES

Taking the time to brown the steaks will add flavor and texture. If you prefer to skip this step, dredge the steaks in the seasoned flour then proceed with the recipe as written.

 Mediterranean Herb mix

3 Tbs. dried rosemary

2 Tbs. ground cumin

2 Tbs. ground coriander

1 Tbsp. dried oregano

2 teaspoons ground cinnamon

1/2 teaspoon salt

Jacquesommes de Terre Mont d’Or

from Julia & Jacques Cooking at Home by Julia Child and Jacques Pépin. Copyright © 1999

Use leftover mashed potatoes to make this golden gratin—crusty on the outside, light and fluffy on the inside. It’s almost like a potato soufflé, and whipping in an extra egg will make it rise higher.

4 cups mashed potatoes, leftover or fresh

3 large eggs

2/3 cup grated Gruyère or Swiss cheese

1/4 tsp. salt

1/8 tsp. pepper

Preheat oven to 400° F. Butter a shallow baking dish or casserole.

Put the potatoes in the work bowl of a food processor, then add the eggs, about 1/2 cup of the grated cheese and salt and pepper. Process briefly; about 10 seconds, to whip all the ingredients together.

Scoop potatoes into the prepared gratin dish and smooth with a spatula. Scatter the remaining cheese over the top and place on a baking sheet (in case of spills) in the lower part of the oven.

Bake about 30 to 35 minutes, until the top of the gratin is crust