SEASONED SWISS STEAK
The Taste of Home Cookbook
New Revised 2nd Edition
Tender beef and vegetables are combined in this recipe with a gravy that melds tomato, brown sugar and mustard.
Edna Hoffman, Hebron, Indiana
Prep: 35 min. Cook: 1½ hours
Yield: 6 servings.
Ingredients
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1½ pounds boneless beef top round steak (about 1 inch thick), cut into serving-size pieces
2 tablespoons vegetable oil
1 cup diced carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 can (14½ ounces) diced tomatoes, undrained
1/4 cup cold water
Directions
1) Combine the flour, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper; set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound with a meat mallet to tenderize.
2) In a large skillet, brown steak in oil over medium-high heat. Transfer to a greased 2½ qt. baking dish. Top with carrots, onion, green pepper, brown sugar and Worcestershire sauce. Pour tomatoes over all.
3) Cover and bake at 350° for 1½ to 2 hours or until meat and vegetables are tender. Transfer meat and vegetables to a serving dish; keep warm. Strain pan juices into a measuring cup, add water to measure 1 cup.
4) In a saucepan, combine reserved flour mixture with cold water until smooth. Whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve over steak.
Nutrition Facts:
1 serving equals 249 calories, 9 g fat (2 g saturated fat), 64 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 3 g fiber, 28 g protein.
|
