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Easy Swiss Steak

 Easy Swiss Steak
Here's a dinner that takes up little of your time. We like it with mashed potatoes, rice or noodles. -Betty Richardson of Springfield, Illinois
4 ServingsPrep: 10 min. Cook: 1-1/2 hours


  • 4 beef cubed 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 cubed 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.
Nutritional Facts: 1 steak with 3/4 cup sauce equals 255 calories, 8 g fat (2 g saturated fat), 65 mg cholesterol, 746 mg sodium,

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Easy Swiss Steak (continued)

Nutritional Facts: 18 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.