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Baked Swiss Steak

 Baked Swiss Steak
THIS DISH is one of my husband's favorites, so I make it often. It's also a handy recipe - while it's in the oven, you can do other things. The meat becomes very tender, and the vegetables add delicious flavor. -Dolores Wynne, Clearwater, Florida
2 ServingsPrep: 15 min. Bake: 1 hour


  • 1/2 to 3/4 pound beef top round steak
  • 2 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped onion
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons sharp cheddar cheese


  • Cut meat into two portions; pound to 1/4-in. thickness. Combine 1
  • tablespoon flour and salt; coat meat on both sides. In a skillet,
  • brown meat in oil. Transfer meat to a greased shallow 2-qt. baking
  • dish; set aside.
  • To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire
  • sauce and remaining flour. Bring to a boil over medium heat; cook
  • and stir for 2 minutes. Pour over meat. Cover and bake at 350°
  • for 1-1/2 hours or until the meat is tender. Sprinkle with cheese;
  • return to the oven until cheese is melted. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 392 calories, 19 g fat (4 g saturated fat), 71 mg cholesterol, 1,066 mg sodium,

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Baked Swiss Steak (continued)

Nutritional Facts: 26 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.