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Swiss Steak With Rice

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Ingredients
  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)
  Bay leaf 1
  Dried marjoram 1 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
  Hot cooked rice/Hot cooked fettuccine 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Healthy
Cook Time: 
85 Minutes

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