There are definitely days when I’m not feeling very gourmet, and the slow cooker is my best buddy. These are days when you want something hearty and comforting – and frankly that will make good leftovers. Enter Swiss Steak, something I remember from diners of my youth (or horrors, was it the school cafeteria?) And why is it Swiss, anyway? Naturally, I used buffalo to lower the fat count.
Buffalo Swiss Steak
3 pounds of buffalo steak, preferably rump or chuck. Don’t waste a succulent T-bone on this
1 large onion
1/4 cup of all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 15 ounce can of stewed tomatoes
1 can of tomato soup concentrate, undiluted
Cut onion in half lengthwise and then slice thinly lengthwise. Put onion in the bottom of a slow cooker. Mix flour, salt, and pepper on a piece of waxed paper. Trim buffalo steak of all visible fat, and cut into serving size pieces (6-8 pieces). Dredge both sides of the meat in the flour mixture (This means press them into the mixture so that the flour adheres to the meat.) Put the meat on top of the onions in the slow cooker. Pour the can of stewed tomatoes and the can of undiluted tomato soup over the meat and onion. Turn the slow cooker to low and cook for 6-8 hours. This has about 5 grams of fat per hearty 6 ounce serving
I served this with mashed potatoes. You now how to make fat free mashed potatoes, don’t you – not the kind with cream and butter your mother used to make. Cut potatoes into eighths. Put them in a pot and cover with fat free chicken broth. Bring to a boil, and then simmer until potatoes are tender. Drain broth, saving it in a cup. Mash potatoes with a potato masher, adding bits of the broth to moisten the potatoes as you mash.
The Perpetual Feast 
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