It is still hot in Central Illinois with temps in the mid-nineties every day. Since one can’t eat at Dairy Queen every day, the crock pot is my best friend these days. Fresh peppers and onions are everywhere so this is a great choice for using those in a main dish meal. You could also add a cubed fresh tomato for more flavor!
Thatmom’s Swiss Steak
3 lbs. steak (any kind will do because it will be tenderized in the cooking process) cut into serving sizes.
1 lbs. can tomato sauce
1 cup dark brown sugar
1 Tbs. paprika
2 Tbs. minced garlic or fresh if available
1 large yellow onion, cut into rings
1 large red pepper and 1 large green pepper, cut into strips
1 ½ cups flour
2 tsp. coarse salt
Several twists of fresh ground pepper
Olive oil (can use other kinds but let me just say half the flavor comes from using olive oil!)
Mix tomato sauce, brown sugar, and paprika together in bowl and set aside. Mix salt and fresh ground pepper with flour. Dredge each piece of meat with flour mixture and brown in skillet with olive oil. Place in crock pot and top with sliced onion, peppers, and garlic. Add leftover flour into skillet drippings and stir. Pour tomato mixture into skillet, whisking together to make a thick roux. Pour over meat in crock pot and cook on low for 5 hours. Serve with mashed potatoes, spooning some of the sauce over both meat and potatoes when serving. Would also be delicious with wide egg noodles.