Slow Cooked Smothered Swiss Steak
all purpose flour
Mediterranean Herb seasoning, divided
plus additional as needed
cubed sirloin steak
green bell pepper
cut into thin wedges
cans fire roasted tomatoes with garlic
red pepper flakes
if needed to thicken
chopped flat leaf parsley
grated Parmesan or shredded Swiss cheese
To make the seasoned flour: In a small bowl mix together flour, 1 tsp Mediterranean seasoning and garlic salt. Dust the steaks with seasoned flour on all sides.
Drizzle a large skillet with olive oil. Heat to high browning steaks on both sides for around 2 minutes per side. Do not cook through.
Meanwhile, arrange green peppers and 1/2 of the onion on the bottom of the slow cooker. Sprinkle with garlic salt and black pepper to your taste.
Arrange the steaks on top. Top with remaining onion. Drizzle with Worcestershire sauce.
Deglaze skillet with fire roasted tomatoes, brown sugar, bay leaves, 3 tsp of Mediterranean seasoning, red pepper flakes and 3 Tbsp tomato paste.
Season with garlic salt and black pepper to your taste. Scrape any brown bits off the bottom of the pan. Pour sauce over the steaks in slow cooker.
Cover and cook on low for 6 hours or on high for 3-4 hours.
May use tomato paste to thicken the sauce at the end of cooking, if desired.
Serve over Swiss Cheese Mashed Potatoes, rice or egg noodles. garnished with fresh chopped parsley and a sprinkle of grated Parmesan or Swiss cheese.
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.