Swiss Steak

I am contemplating fall menus.  As the weather cools I add in more soups & stews to replace some of the salads & grilled meat meals(although we continue to do this even when it is cooler).

Our schedule is busier—especially Tuesdays and Thursdays.  When I plan my weekly meals I almost always do a crockpot meal or a freezer meal on those nights.  Check out the recipe tab above to see other recipes that I use frequently!

I am physically exhausted those days and the last thing I need is to cook a meal when I return home after those days.  So my slave works all day for me while I am gone!

As we now have a wonderful abundance of tomatoes in jars I can start to think about soup, chili and the like.  Nothing is better than opening the garage & smelling dinner before I even open the door to the house. MMMmmmm

Tomorrow I will be fixing Swiss Steak—so I don’t have any pictures yet(might be able to update it tomorrow!)   This is one of those recipes I don’t know it came from—maybe from my head!  It has been around a LONG time, maybe even 20 years.   I love it because it turns out perfect every single time and requires very little preparation & the ingredients are super simple.

Swiss Steak--6 servings

1 bag baby carrots or 5 regular carrots peeled & chunked up

1/2 cup onion chopped

8 oz mushrooms

2-3 lbs steak(whatever you have or like), cut in to serving size pieces

32 oz diced tomatoes

Place the ingredients in the crock in the order they are listed. 

  

Turn the crock on low for 8 hours or high for 4.  We eat this with brown rice & a salad.  Just right!