swiss steak

Last night for dinner we decided to try something new. My husband found a recipe in our Better Homes & Garden cookbook and wanted to try it out. It was delicious! It's definitely being added to our list of favorite meals. It can be cooked stovetop or in the oven - Tim cooked it in the oven so that is the recipe I'm including. And to top it off - it's low fat!

Swiss Steak
Prep: 25 minutes
Cook: 1 hour, 15 minutes
Makes: 4 servings

1 pound boneless beef round steak
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cooking oil
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano; undrained
1 small onion, sliced and separated into rings
½ cup sliced celery (1 stalk)
½ cup sliced carrot (1 medium)

Preheat oven to 350 degrees.

1. Trim fat from meat. Cut meat into four serving-size pieces. Combine flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat.

2. In a large skillet, brown meat on both sides in hot oil. Drain off fat. Transfer meat to a 2-quart square baking dish.

3. In the same skillet, combine undrained tomatoes, onion, celery, and carrot. Bring to a boil, scraping up any browned bits. Pour over meat.

4. Cover and bake for about 1 hour or until meat is tender. Serve with mashed potatoes.