Foodie Baby: Swiss Steak

The full recipe for Crock Pot Swiss Steak can be found by clicking right here!

This serves for a great baby food in that the London broil has been simmering for hours with the diced tomatoes making it extremely tender and flavorful.  The tomatoes and their sauce also add a robust and tangy flavor to the meat that will knock their tiny little socks off.

While the Swiss Steak is still in the crock pot, cut off a small portion of the meat and place in a food processor.  With a ladle, spoon a proportionate amount of diced tomatoes with onions onto it. The most important part is spooning a generous portion of the delicious red broth onto it.

Puree it to the consistency to which your baby is comfortable. I know it took Piper a little while to get used to any kind of chunks. I'm unsure if this is because until this month she had no teeth, but now she is fine with thicker and chunkier textures. In a case like this where thickness is an issue, add more of the broth from the crock pot until it is smooth enough.

This is what your infant should look like after eating her Crock Pot Swiss Steak.

I don't know if I can handle how GOOD this is, Mama.

You have any more?

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What's For Dinner? - Crock Pot Swiss Steak

This is my parents' recipe!  My mother, Linda, says "This is one of the easiest dinners you can make.  I watched my mother make this dish while I was growing up, and it was served with either mashed or chunk potatoes so that the red sauce from the Swiss Steak could be poured on top." It is delicious any time of year, but it may not go over well with people who are iffy about tomatoes and onions.

---->To make this for baby, click here!

~Ingredients~

1- 14 1/2 oz can of diced tomatoes

1 beef London broil (however large you wish)

1 medium white, sweet onion

1/2 tsp. Kitchen Bouquet Browning & Seasoning Sauce

1/2 of a green pepper (optional)

salt

pepper

garlic powder

1 Tbsp. oil
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Instructions:

TIP --->  Splatter screens are fine and dandy, but sometimes they just don't do the trick.  Before getting started, place newspapers around the burner so the oil doesn't land on your nice countertops.

Pat the London broil dry with paper towels (both sides).

Cut it in half to fit in the crock pot.

Season both sides of the London broil (just salt and pepper works just fine)

Heat the oil in a non-coated skillet (this is important...you will be deglazing it with the diced tomatoes) to medium high to high.

Sear all sides of the London Broil until it has a nice brown crust on both sides, about 5 minutes each.

Place the meat in the crock pot while it is still off.

Turn skillet off.

Very quickly, dump diced tomatoes into the skillet and scrape the bottom of the skillet to deglaze the pan.  (This cleans the pan and also captures the most delicious morsels)

Pour everything in the skillet on top of the London broil in the crock pot.

Add the Kitchen Bouquet Browning & Seasoning Sauce (A little bit of this goes a long way. It's pretty much a super concentrated beef reduction type of sauce.)

Cut your onion into chunks. Long skinny, pieces are fine...just not diced.

Lay onions on top.

Turn crock pot on high for about an hour (If you are preparing this before work and leaving it all day, skip this step and just turn to low and let cook for the whole day.)

Sprinkle in a little garlic powder.

Reduce heat to low and cook for as long as you wish, but for a minimum of 6 hours.

Serve with:
Chive and Sour Cream Mashed potatoes
Rosemary Chunk Potatoes
In spring when asparagus is fresh and in abundance, Spiced Sesame Asparagus
Any other time, good 'ol green beans will do just fine!

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