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Seasoned Swiss Steak Recipe

Seasoned Swiss Steak Recipe

This main dish combines tender beef and vegetables in a gravy that melds tomato, brown sugar and mustard.—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours YIELD:6 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tablespoon ground mustard
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces
  • 2 tablespoons canola oil
  • 1 cup diced carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup cold water

Directions

  • 1. Combine the flour, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound meat with a mallet to tenderize.
  • 2. In a large skillet, brown steak in oil over medium-high heat. Transfer to a greased 2-1/2-qt. baking dish. Top with the carrots, onion, green pepper, brown sugar and Worcestershire sauce. Pour tomatoes over all.
  • 3. Cover and bake at 350° for 1-1/2 to 2 hours or until meat and vegetables are tender.
  • 4. Transfer meat and vegetables to a serving dish; keep warm. Strain pan juices into a measuring cup; add water to measure 1 cup.
  • 5. In a small saucepan, combine reserved flour mixture with cold water until smooth. Whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve with steak. Yield: 6 servings.

Nutritional Facts

1 serving equals 249 calories, 9 g fat (2 g saturated fat), 64 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 3 g fiber, 28 g protein.

Wine Pairings

Full-Bodied Red Wine

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