Swiss Steak with Vegetables for Two - Sl 11/81
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef, round steak
boneless |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
carrots
sliced |
|
| 1 | small |
onions
sliced |
|
| 1 | Stalk |
celery
sliced |
*
|
| 8 | ounces |
tomato sauce
|
|
| ½ | cup |
water
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 1 | teaspoon |
sauce
bottled brown bouquet |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef, round steak
boneless |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
carrots
sliced |
|
| 1 | small |
onions
sliced |
|
| 1 | Stalk |
celery
sliced |
*
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
water
|
|
| 15 | ml |
butter
or margarine |
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 5 | ml |
sauce
bottled brown bouquet |
* |
Directions
Trim excess fat from steak; cut steak into serving-size pieces.
Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet.
Brown steak in oil in a large skillet; place in a shallow 2-quart casserole.
Spoon carrots, onion, and celery over meat.
Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved.
Pour sauce over 2 servings.
