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. ÊCoat both sides of meat pieces with flour mixture. ÊSpray a large nonstick skillet with nonstick spray coating. Brown meat on both sides over medium heat. ÊAdd celery, carrots, leek or onion, water, garlic, and beef bouillon granules to skillet. ÊBring to boiling; reduce heat. ÊCover and simmer for 15 minutes. ÊAdd tomatoes, wine and tomato paste to the skillet. ÊCover 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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