Swiss Steak
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| |
| ... submitted by putridujung |
| from us |
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| 1 lb. | boneless beef round steak, |
| | cut 3/4 inch thick |
| 2 Tbsp | all purpose flour |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 1 Tbsp | cooking oil |
| 1 | 16ounce can tomatoes, chopped |
| 1 small | onion, sliced and separated into rings |
| 1/2 cup | sliced celery (1 stalk) |
| 1/2 cup | sliced carrot (1 medium) |
| 1/2 tsp | dried thyme, crushed |
| 2 cup | hot cooked rice or noodles |
| |
| trim fat from meat. cut into 4 serving-size pieces. combine the flour, |
| salt, and pepper. with the notched side of a meat mallet, pound flour |
| mixture into meat. in a large skillet brown meat on both sides in hot |
| oil. drain off fat. add undrained tomatoes, onion, celery, carrot, and |
| thyme. bring to boiling. reduce heat. cover and simmer about 1 1/4 hours |
| or till meat is tender. skim off fat. serve with rice or noodles. makes 4 |
| servings. |
| |
| | nutrition per serving 352 cal. 9 g total fat (2 g sat. fat), 72 mg chol., |
| 404 mg | sodium, 34 g carbo., 2 g fiber, 31 g protein. enjoy! |
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| (ID: 10174) Mirror: rec.food.recipes: Mon, Nov 3, 2003 |