Swiss Steak
Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois4 ServingsPrep: 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 cubed 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.
Nutrition Facts: 1 steak with 3/4 cup sauce equals 255 calories, 8 g fat (2 g saturated fat), 65 mg cholesterol, 746 mg sodium,