Easy Swiss Steak
Yield
6 servingsPrep
30 minCook
90 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1-2 | pounds |
beef chuck steak
bottom round, 1/2 thick |
|
| 1 | can |
tomatoes, stewed, canned
mexican style |
*
|
| ½ | can |
beef stock
|
*
|
| 1 | x |
all-purpose flour
seasoned, optional |
*
|
| 1 | pound |
carrots
sliced, added with the other ingredients, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beef chuck steak
bottom round, 1/2 thick |
|
||
| 1 | can |
tomatoes, stewed, canned
mexican style |
*
|
| 0.5 | can |
beef stock
|
*
|
| 1 | x |
all-purpose flour
seasoned, optional |
*
|
| 453.6 | g |
carrots
sliced, added with the other ingredients, optional |
|
Directions
Cut steak into serving sized pieces.
Remove all visible fat.
Dredge in seasoned flour.
Spray cast iron skillet with cooking spray, heat to medium high.
Brown steak pieces well.
Add tomatoes and ½ can bouillon.
Cover tightly and simmer over low heat until steak is fork tender. (1½ to 2 hours.)
Serve with mashed potatoes.
