Skinny Swiss Steak With Oven Roasted Potatoes
|Boneless beef round steak||12 Ounce (Cut 3/4 Inch Thick)|
|All purpose flour||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Non-stick cooking spray||1|
|Canned italian style stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Carrots||2 Medium, sliced|
|Dry red wine/Water||2 Tablespoon|
|Potatoes||4 Medium, peeled|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
Trim fat from meat.
Cut meat into 4 serving-size pieces.
Combine the flour and pepper.
Using the notched side of a meat mallet, pound flour mixture into both sides of meat.
Coat a large skillet with cooking spray.
Heat skillet over medium heat.
Brown meat on both sides in hot skillet.
Transfer to a 2-quart square baking dish.
In a medium bowl combine undrained stewed tomatoes, carrots, and wine; pour over meat.
Bake, covered, in a 350Â° oven for 1 1/4 to 1 1/2 hours or until tender.
Meanwhile, cut potatoes into 1-inch pieces.
Coat another 2-quart baking dish with cooking spray.
Add potatoes, olive oil, salt, and garlic; toss to coat.
Bake, covered, in the 350Â° oven for 45 minutes, stirring after 20 minutes.
Uncover, stir gently, and bake about 25 minutes more or until potatoes are lightly browned on the edges.