My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. —Janet Briggs
Tender Steak
Tender Steak
Prep Time
20 min
Cook Time
1 hour 30 min
Yield
6 servings
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces
- 1 tablespoon canola oil
- 1/3 cup white wine
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup finely chopped celery
- 1/2 cup sliced fresh mushrooms
- 1/2 cup finely chopped carrots
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon Worcestershire sauce
Directions
- In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil.
- Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.
Nutrition Facts
1 each: 212 calories, 6g fat (2g saturated fat), 64mg cholesterol, 502mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 27g protein.
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