Swiss Steak With Rice
|Boneless beef round steak||1 Pound, cut 3/4 inch thick|
|Nonstick spray coating||6|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Onion||1 Small, sliced and separated into rings|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Dried marjoram||1 1⁄2 Teaspoon, crushed|
|Cold water||1 Tablespoon|
|Hot cooked rice/Hot cooked fettuccine||2 Cup (32 tbs)|
Trim fat from steak. Cut into 4 serving-size pieces. Spray a cold 12-inch skillet with nonstick coating. Preheat skillet. Brown steak on both sides. Wipe skillet with paper towels.
Return steak to skillet. Add undrained tomatoes, onion, celery, bay leaf, marjoram, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 1 1/4 hours or till meat is tender. Remove meat from skillet; keep warm. Discard bay leaf. For sauce, mix cornstarch and water; stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Serve meat and sauce over rice or fettuccine.