Beef: 4 pt. Swiss Steak w/ Tomatoes
Source of Recipe
internet
List of Ingredients
For a change of pace, serve this fat-trimmed classic with hot cooked strands of spaghetti squash.
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2 tablespoons all purpose flour
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary or marjoram, crushed
1/4 teaspoon pepper
12 ounces lean cubed steaks
Nonstick spray coating
2 stalks celery, sliced
1 medium carrot, thinly sliced
1 large leek, sliced or 1 medium onion, sliced
1/2 cup water
2 cloves garlic, minced
1/2 teaspoon instant beef bouillon granules
2 large tomatoes, chopped
2 tablespoons dry red wine or water
1 tablespoon tomato paste Recipe
In a shallow dish combine flour, oregano, rosemary or marjoram, and pepper. �Coat both sides of meat pieces with flour mixture. �Spray a large nonstick skillet with nonstick spray coating. Brown meat on both sides over medium heat. �Add celery, carrots, leek or onion, water, garlic, and beef bouillon granules to skillet. �Bring to boiling; reduce heat. �Cover and simmer for 15 minutes. �Add tomatoes, wine and tomato paste to the skillet. �Cover and simmer about 2 minutes more or till the meat and vegetables are tender.
Makes 4 Servings
PER SERVING: 189 Calories, 22 g Protein, 5 g Fat, 13 g Carbohydrate, 218 mg Sodium, 54 mg Cholesterol, 3 g Dietary Fiber
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