Slow-Cooker Swiss Steak with Chipotle Chile Sauce

  • Prep 15 min
  • Total 9 hr 15 min
  • Servings 8

Ingredients

1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(2-lb.) boneless beef top round steak (1 1/2 inches thick)
1
tablespoon brown sugar
2
tablespoons ketchup
2
tablespoons chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)
1
garlic clove, minced
2
Italian plum tomatoes, chopped
1/2
medium green bell pepper, cut into thin bite-sized strips

Steps

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  • 1
    Spoon soup into 4 to 5-quart slow cooker. Top with beef round steak, cutting into pieces if necessary to place in single layer. In small bowl, combine brown sugar, ketchup, chiles and garlic; mix well. Spread over beef. Top with tomatoes.
  • 2
    Cover; cook on Low setting for 8 to 9 hours.
  • 3
    About 10 minutes before serving, add bell pepper. Cover; cook an additional 10 minutes.
  • 4
    To serve, remove beef from slow cooker; place on cutting board. Cut into serving-sized pieces. Serve beef with sauce from slow cooker.

Notes









Tips

Expert Tips

Look for chipotle chiles canned in adobo sauce in the grocery store's Mexican foods aisle. Chipotle chiles and adobo sauce each add distinctive smoky flavor and heat to recipes.

To freeze leftover chipotle chilies and sauce for a later use, first chop the chiles and mix them with the adobo sauce. Spoon 1-tablespoon quantities onto a waxed paper-lined cookie sheet; freeze until firm. Transfer the frozen chiles-and-adobo portions to a food storage freezer bag and freeze up to one month.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
180
Calories from Fat
55
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
60mg
20%
Sodium
380mg
16%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
1/2 Starch; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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