Swiss Steak
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois
SERVINGS: 4
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 10 min. Cook: 1 hour 35 min.
Ingredients:
- 4 beef cubed steaks (4 ounces each)
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 celery rib with leaves, chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 can (8 ounces) tomato sauce
- 1 teaspoon beef bouillon granules
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Directions:
In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.