Swiss Steak
List of Ingredients
1 1/2-pound beef boneless round, tip or chuck steak, about 3/4-inch thick
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
2 tablespoons vegetable oil
1 (14 1/2-ounce) can whole tomatoes, undrained
2 cloves garlic, finely chopped
1 cup water
1 large onion, sliced
1 large green bell pepper, sliced
Recipe
Cut beef into 6 serving pieces. Mix flour, mustard and salt. Sprinkle
half of the flour mixture over one side of beef; pound in with meat
mallet. Turn beef; pound in remaining flour mixture.
Heat oil in 10-inch skillet over medium heat. Cook beef in oil about
15 minutes, turning once, until brown.
Add tomatoes and garlic, breaking up tomatoes with a fork or snipping
with kitchen scissors. Heat to boiling; reduce heat. Cover and simmer
about 1 1/4 hours, spooning sauce occasionally over beef, until beef
is tender.
Add water, onion and bell pepper. Heat to boiling; reduce heat. Cover
and simmer 5 to 8 minutes or until vegetables are tender. Serves 6.
Nutrition information per serving: 205 calories (70 from fat), 8 g
fat (2 g saturated fat), 60 mg cholesterol, 360 mg sodium, 11 g
carbohydrates, 2 g dietary fiber, 24 g protein.
Slow-cooker directions:
Omit water. Cut beef into 6 pieces. Mix flour, mustard and salt; coat
beef (do not pound in). Heat oil in a 10-inch skillet over medium
heat. Cook beef in oil until brown on both sides. Place beef in 3
1/2- to 6-quart slow cooker. Top with onion and bell pepper.
Mix tomatoes and garlic; pour over beef and vegetables. Cover and
cook on low heat setting 7 to 9 hours or until beef is tender.
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