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Veggie-Topped Swiss Steak

 Veggie-Topped Swiss Steak
Long, gentle cooking turns round steak into a tender cut of meat. I like to serve this with mashed potatoes, because the vegetable topping makes an excellent sauce.—LorskyNY, Taste of Home Online Community
6 ServingsPrep: 35 min. Cook: 6 hours


  • 1-1/2 pounds beef top round steak
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes
  • 2 celery ribs, finely chopped
  • 2 medium carrots, grated
  • 1 medium onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar


  • Cut steak into serving-size pieces. In a large resealable plastic
  • bag, combine the flour, mustard, salt and pepper. Add beef, a few
  • pieces at a time, and shake to coat.
  • In a large skillet, brown meat in oil and butter on both sides.
  • Transfer meat to a 3-qt. slow cooker. Combine the tomatoes, celery,
  • carrots, onion, Worcestershire sauce and brown sugar; pour over
  • meat.
  • Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6
  • servings.

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Veggie-Topped Swiss Steak (continued)

Nutritional Facts: 4 ounces cooked beef with 1/3 cup sauce equals 287 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 524 mg sodium, 16 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.