Swiss steak is a hearty favorite, but this recipe shows it can be a low-fat offering. Suggested accompaniments: mashed potatoes and snow peas. Slow-cooker instructions are included.
This version is included in the new "Betty Crocker's Cookbook Bridal Edition" (Hungry Minds, $29.95), as well as in the standard edition. The bridal edition opens with a 32-page special section of items targeted for newlyweds -- such as freezing the wedding cake, and getting the kitchen organized. There is space for personal notes, list and mementoes that the couple can add to make this into a keepsake volume.
The standard cookbook material follows the bridal section -- basic and advanced cooking information, along with nearly 1,000 recipes, and plenty of color photos.
Preparation: 15 minutes
Cooking time: 1 hour, 50 minutes
1 1/2-pound 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
14 1/2-ounce can whole tomatoes, undrained
2 cloves garlic, finely chopped
1 cup water
1 large onion, sliced
1 large green bell pepper, sliced
Cut beef into 6 serving pieces. 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.
Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15 minutes, turning once, until brown.
Add tomatoes and garlic, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours, spooning sauce occasionally over beef, until beef is tender.
Add water, onion and bell pepper. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
Makes 6 servings.
Nutrition information per serving: 205 cal. (70 from fat), 8 g fat (2 g saturated fat), 60 mg chol., 360 mg sodium, 11 g carbo., 2 g dietary fiber, 24 g pro.
Slow-cooker directions: Omit water. Cut beef into 6 pieces. Mix flour, mustard and salt; coat beef (do not pound in). Heat oil in a 10-inch skillet over medium heat. Cook beef in oil until brown on both sides. Place beef in 3 1/2- to 6-quart slow cooker. Top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 7 to 9 hours or until beef is tender.
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