Swiss Steak

This saucy steak with tomatoes and carrots is low-fat and loaded with flavor.



by 23  people


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Servings: 4
Prep Time: 25 mins
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Ingredients
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    1   pound 
    boneless beef round steak, cut 34 inch thick
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    2   tablespoons 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    1   tablespoon 
    cooking oil
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    1  14 1/2 ounce can 
    diced tomatoes with basil, garlic, and oregano, undrained
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    1   small 
    onion, sliced and separated into rings
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    1/2  cup 
    sliced celery (1 stalk)
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    1/2  cup 
    sliced carrot (1 medium)
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    1   recipe 
    Mashed Potatoes (see Recipe Center) or one 24-ounce package refrigerated mashed potatoes heated according to package directions

Directions
1.
Trim fat from meat. Cut into four serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat.
2.
In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Skim off fat. Serve with mashed potatoes.
3.
Makes 4 servings
Variation
  • Oven directions: Prepare and brown meat in skillet as above. Transfer meat to a 2-quart square baking dish. In the same skillet combine undrained tomatoes, onion, celery, and carrot. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree F oven about 1 hour or until tender. Serve as above.
Nutrition information
Per Serving: cal. (kcal) 386, Fat, total (g) 12, chol. (mg) 80, sat. fat (g) 5, carb. (g) 38, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 11, pro. (g) 31, vit. A (IU) 2430, vit. C (mg) 27, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 1101, Potassium (mg) 1189, calcium (mg) 111, iron (mg) 5, Vegetables () 1, Starch () 2, Very Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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