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Oven Swiss Steak Recipe

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This is one of my favorite recipes and I make it often. It is such a delicious flavor and is very easy to make.—Carol Brown, Midway, Ontario

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Oven Swiss Steak Recipe

Prep: 20 min. Bake: 65 min.

Yield: 2 Servings

20 65 85

Ingredients

1/2 pound beef top round steak
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon canola oil
1/4 cup chopped celery
1/4 cup chopped carrot
1 tablespoon chopped onion
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/4 teaspoon Worcestershire sauce
2 tablespoons shredded sharp cheddar cheese

Directions

Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm.
In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top.
Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 325 calories, 12 g fat (4 g saturated fat), 71 mg cholesterol, 1,061 mg sodium, 24 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Oven Swiss Steak in Reminisce Extra January 2007, p52

Full-Bodied Red Wine

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

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