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Tender Steak Recipe

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My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. —Janet Briggs

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Tender Steak Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 6 Servings

20 90 110

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces
1 tablespoon canola oil
1/3 cup white wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1/2 cup finely chopped carrots
1 teaspoon beef bouillon granules
1/2 teaspoon Worcestershire sauce

Directions

In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil.
Transfer to an 11-in. x 7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients.
Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 212 calories, 6 g fat (2 g saturated fat), 64 mg cholesterol, 502 mg sodium, 9 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Oven Swiss Steak in Test Kitchen Favorites 2004 , p94

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Tender Steak

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(1-1) of 1 reviews

Reviewed on Dec. 05, 2010 by gratefulservant_AZ

I made this recipe years ago. I got it from a post on the recipe side and I never realized it had been published in one of the earlier Reiman magazines. It is very colorful and tasty.