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Swiss Steak
-
Prep
15
min
-
Total
1
hr
50
min
-
Ingredients
10
-
Servings
6
-
1
-
1/2-lb beef boneless round, tip or chuck steak, about 3/4 inch thick
-
3
-
tablespoons all-purpose flour
-
1
-
teaspoon ground mustard
-
1/2
-
teaspoon salt
-
2
-
tablespoons vegetable oil
-
1
-
can (14.5 oz) whole tomatoes, undrained
-
2
-
cloves garlic, finely chopped
-
1
-
cup water
-
1
-
large onion, sliced
-
1
-
large bell pepper, sliced
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 80
% Daily Value
- Total Fat
- 8g
- 13%
-
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 340mg
- 14%
- Potassium
- 560mg
- 16%
- Total Carbohydrate
- 10g
- 3%
-
- Dietary Fiber
- 2g
- 7%
- Sugars
- 3g
- Protein
- 24g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
-
1
Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet. Turn beef; pound in remaining flour mixture.
-
2
In 10-inch skillet, heat oil over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
-
3
Add tomatoes and garlic to skillet, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef, until beef is tender.
-
4
Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.