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Shortcut Swiss Steak/Low-Fat




Source of Recipe


rgm


List of Ingredients




1 pound boneless beef top round steak, 3/4 inch thick
3 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Beef Broth
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1 cup cut-up canned tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
4 cups hot cooked medium egg noodles (about 4 cups dry), cooked without salt



Recipe



Slice beef into very thin strips. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside.

Add remaining broth, sugar, garlic powder, tomatoes, onion and celery. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over noodles.

Makes 4 servings

TIP: To make slicing easier, freeze beef 1 hour.