Carrot-Topped Swiss Cubed Steak |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Serve this dish with mashed potatoes, and you have a whole meal. You get plenty of veggies in the tasty topping. Ingredients:
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon ground mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 beef cubed steaks (6 ounces each) |
1 to 2 tablespoons vegetable oil |
1/3 cup chopped onion |
2 tablespoons finely chopped celery |
1 garlic clove, minced |
1 cup canned diced tomatoes with juice |
2 tablespoons shredded carrots |
2-1/4 teaspoons worcestershire sauce |
1-1/2 teaspoons honey |
Directions:
1. In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm.
2. Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender. Yield: 2 servings.
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