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Carrot-Topped Swiss Cubed Steak Recipe

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Serve this dish with mashed potatoes, and you have a whole meal. You get plenty of veggies in the tasty topping.

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Carrot-Topped Swiss Cubed Steak Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 beef cubed steaks (6 ounces each)
1 to 2 tablespoons vegetable oil
1/3 cup chopped onion
2 tablespoons finely chopped celery
1 garlic clove, minced
1 cup canned diced tomatoes with juice
2 tablespoons shredded carrots
2-1/4 teaspoons Worcestershire sauce
1-1/2 teaspoons honey

Directions

In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm.
Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 278 calories, 10 g fat (2 g saturated fat), 48 mg cholesterol, 552 mg sodium, 25 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Carrot-Topped Swiss Cubed Steak in Cooking for One or Two Cookbook , p142

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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