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Carrot-Topped Swiss Cubed Steak

 Carrot-Topped Swiss Cubed Steak
Serve this dish with mashed potatoes, and you have a whole meal. You get plenty of veggies in the tasty topping.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Carrot-Topped Swiss Cubed Steak (continued)

Nutritional Facts: 1 serving (1 each) equals 278 calories, 10 g fat (2 g saturated fat), 48 mg cholesterol, 552 mg sodium, 25 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.