Newton Citizen

Swiss steak and rice is the perfect meal to cook in the crock-pot and forget about it until it is time to eat.

Swiss steak and rice, this week's featured recipe, has become one of my favorite dishes not only to make, but to eat as well.

My mother-in-law Janie Wells introduced this meal to me a while back. She gave my a copy of the recipe and I've not really followed the recipe to a "T," because we like it our way at our house.

This is a Crock-Pot recipe, my favorite kind of dish because you can mix all of your ingredients together in the Crock-Pot, turn it on for eight hours and forget about it.

The combination of flavors -- the steak, fire-roasted tomatoes and onions -- really make the house smell good too. I'm sure some would call this a comfort food dish.

I serve this dish with rice, but I've also cooked the rice with the steak. I just personally like the rice cooked separately. But it works both ways.

You can also serve this dish over mashed potatoes.

Swiss steak and rice

1 1/2 to 2 pounds of round steak, cut into 1-inch pieces

One package of brown gravy mix

One can of cream of chicken soup

1 cup of water

One can of fire-roasted diced tomatoes

One can of diced tomatoes

One onion, diced

Garlic powder, to taste

Salt and pepper, to taste

Rice

In a Crock-Pot, combine the steak, onions and diced tomatoes.

In a small bowl, combine gravy, water and cream of chicken soup.

Stir thoroughly and pour the mixture of the steak mixture in the crock-pot.

Add garlic, salt and pepper to taste.

Cook on low for 8 hours.

Serve over cooked rice (follow directions according the package.)

Tip: To spice things up a little, use two cans of fire-roasted tomatoes instead of one of each kind.