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Skinny Swiss Steak With Oven Roasted Potatoes

Diabetic.Foodie's picture
  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
  Salt 1⁄4 Teaspoon
  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 350° 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 350° 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.

Recipe Summary

Main Dish

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Skinny Swiss Steak With Oven Roasted Potatoes Recipe