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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My whole family likes this version of Swiss steak because it's not as saucy but is still chock full of veggies. Janet Briggs Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces |
1 tablespoon canola oil |
1/3 cup white wine |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup finely chopped celery |
1/2 cup sliced fresh mushrooms |
1/2 cup finely chopped carrots |
1 teaspoon beef bouillon granules |
1/2 teaspoon worcestershire sauce |
Directions:
1. In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil.
2. Transfer to an 11-in. x 7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Yield: 6 servings.
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