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Tender Steak

My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. —Janet Briggs
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours
  • Makes
    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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