Crockpot Swiss Steak #3

Crockpot Swiss Steak #3

Ready in 6 hours

A low sodium swiss steak still having good flavour. 800 mg sodium per serving

"As an active sodium watcher, I subbed the beef bouillon for VLS (very low sodium) Beef Base from www.redibase.com. That one step knocks the sodium levels down to under 100 per serving without sacrificing a lot of flavor. Hope this helps some sodium watchers."

- Peterd503

Top-ranked recipe named "Crockpot Swiss Steak #3"

4.3 avg, 6 review(s) 100% would make again

Ingredients

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2 pounds Round steak; or other cut. Cut in pieces
3 tablespoons Flour
2 tablespoons olive oil
1 16-oz can Tomatoes; no salt added
1 large Onion; chopped fine
1 tablespoon Dijon mustard
2 tablespoons Wine vinegar
2 cubes Beef Bouillon
2 tablespoons Worcestershire sauce
1 Bay leaf
1 pinch Pepper
8 cloves Garlic

Original recipe makes 4

Servings  

Preparation

Season meat with pepper. Dredge meat in flour. Heat oil in large skillet. Brown meat in batches so as not to crowd in pan. Add to crockpot with remaining ingredients. : Cover pot and cook on low for 6 to 8 hours. Garnish with chopped parsley and serve with boiled, herbed potatoes. From: "Griff" ~~ltwgriffin~~at;ix.Netcom.Com>date: Tue, 22 Jul 1997 01:04:18 ~0700

If you are on a low sodium diet like I am hunt for the no salt added canned tomatoes. I get them here in Canada at the superstore under the Unico brand. 15mg sodium for 1/2 cup. They appear to be whole plum tomatoes I pulsed them in the blender to chop them up.

I used the Bovril beef bouillon sachets which have 1000 mg sodium per package for 796 mg sodium per serving.

Notes

I modified the original big oven recipe to remove the salt and celery which is high in sodium and changed the tomatoes to no salt added tomatoes. Tasted it after a couple hours and increased the worchestershire sauce to what is shown and added the garlic. Nice dinner my wife gave it 4 stars.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 423 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made this for supper and used red wine vinegar as per recipe. The vinegar took over the taste, I tried adding a little sugar and even some tomato paste, but the vinegar was still there. Omit the vinegar and this would be a great go to supper.
blessinge 5 months ago
Very tasty. Picky kids ate it :-)
ShimaneSean 1 year ago
This was delicious! The only change I made was adding a couple of medium sliced carrots ... Yummy :-)
summerpls 3 years ago
As an active sodium watcher, I subbed the beef bouillon for VLS (very low sodium) Beef Base from www.redibase.com. That one step knocks the sodium levels down to under 100 per serving without sacrificing a lot of flavor. Hope this helps some sodium watchers.
Peterd503 4 years ago
We made this and it was well-liked by the whole family. I used a regular can of diced tomatoes and used balsamic vinegar in stead of wine vinegar, because that is what I had. The flavor was very good. Served with mashed potatoes.
cookingmom 6 years ago
I modified the original big oven recipe to remove the salt and celery which is high in sodium and changed the tomatoes to no salt added tomatoes. Tasted it after a couple hours and increased the worchestershire sauce to what is shown and added the garlic. Nice dinner my wife gave it 4 stars. [I posted this recipe.]
RKG1 7 years ago
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