Swiss steak and tomato gravy.

[HarleyDog]

(02-18-2018, 05:53 PM)SunsetBengal Wrote: One last tip.  You might want to turn the crock down to low, after the first 45 minutes or so.  If you cook it on high the whole time, the steak might toughen up.  (I'm assuming that you want it tender, and able to be cut with a fork, right?)

Thanks for the tip. It did thicken the gravy. I think I put too much vegetable oil in the pan at first at the very beginning. Once it was done cooking there was a thin layer of grease or oil on top, but it was still very good. I did learn 1 thing about this dish that will be good to know going forward. It was good at first, but once cooled and reheated later it was much more flavorful. Kinda like chili is better the day after once giving all the ingredients time to come together.