I have fond memories as a child of my Mom’s Swiss Steak and Mashed Potato dinners. She grew up on a farm in North Dakota where preparing food was sacred. Even at 94, she prepares fresh food everyday–all from scratch. There are no recipes, just alchemy where a pinch of this or a pinch of that makes the dish splendid.


In an attempt to capture a sniff of this or a sniff of that, I use our line of seasoning blends to take the guesswork out of how to make everything taste scrumptious.

Try this Swiss Steak recipe. It’s one of my husband’s favorites, mine, too. I think I nailed the flavors thanks to Garlicsaltless and Tuscany-Mix.

Cut mushrooms into slices and chop onions.

Saute onions and mushrooms with olive oil. Season liberally with Garlicsaltless. Remove from pan and place in Crock Pot.

Add more olive oil to cast iron pan and brown sirloin until browned on both sides.

Load into Crock Pot on top of onions and mushrooms.

Add tomato sauce and stewed tomatoes. Season with more Garlicsaltless and several tablespoons Tuscany-Mix.

Add wine. Stir until blended and cook on slow for 4-5 hours until meat is fork tender. The house will fill with tantalizing smells.

Serve with mashed potatoes and top with a splash of Parmesan. At a crispy green salad. You will swoon on your first bite. Enjoy one of my favorite dinners. It’s yummy.