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Swiss Steak
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4 beef cube 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
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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |