Swiss Steak with Fresh Tomatoes
Makes 4 Servings
2 tablespoons all purpose flour
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary or marjoram, crushed
1/4 teaspoon pepper
12 ounces lean cubed steaks
Nonstick spray coating
2 stalks celery, sliced
1 medium carrot, thinly sliced
1 medium onion, sliced
1/2 cup water
2 cloves garlic, minced
1/2 teaspoon instant beef bouillon granules
2 large tomatoes, chopped
2 tablespoons dry red wine or water
1 tablespoon tomato paste
In a shallow dish combine flour, oregano, rosemary or marjoram, and pepper.
Coat both sides of meat pieces with flour mixture. Spray a large nonstick skillet with nonstick spray coating. Brown meat on both sides over medium heat.
Add celery, carrots, onion, water, garlic, and beef bouillon granules to skillet. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Add
tomatoes, wine and tomato paste to the skillet. Cover and simmer about 2 minutes more or till the meat and vegetables are tender.
PER SERVING:
189 Calories
22 g Protein
5 g Fat
13 g Carbohydrate
218 mg Sodium
54 mg Cholesterol
3 g Dietary Fiber
