Salsa Swiss Steak

Salsa adds a Mexican undertone to this steak and vegetable slow cooker recipe. Make it a meal by adding corn bread or mashed potatoes.

5 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 9 hrs (low) or 4-1/2 hours (high)
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Salsa Swiss Steak
pounds boneless beef top round steak, cut 1 inch thick
large red and/or green sweet peppers, seeded and cut into bite-size strips
medium onion, sliced
10 3/4 ounce can condensed cream of mushroom soup
cup bottled salsa
tablespoons all-purpose flour
teaspoon dry mustard
Cornbread or Mashed Potatoes (optional)
  1. Trim fat from steak. Cut steak into 6 serving-size pieces. In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion. In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker.
  2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread or mashed potatoes. Makes 6 servings.
Nutrition Facts (Salsa Swiss Steak)
    Per serving:
  • 251 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 65 mg chol.,
  • 574 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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