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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 beef cubed steaks (6 ounces each)
  • 1 to 2 tablespoons vegetable oil
  • 1/3 cup chopped onion
  • 2 tablespoons finely chopped celery
  • 1 garlic clove, minced
  • 1 cup canned diced tomatoes with juice
  • 2 tablespoons shredded carrots
  • 2-1/4 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons honey

Nutritional Facts

1 each: 278 calories, 10g fat (2g saturated fat), 48mg cholesterol, 552mg sodium, 25g carbohydrate (11g sugars, 3g fiber), 22g protein

Directions

  1. In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm.
  2. Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender. Yield: 2 servings.
Originally published as Carrot-Topped Swiss Cubed Steak in Cooking for One or Two Cookbook 2003, p142

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


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