Swiss steak with vegetables for two
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless round steak=7F |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Vegetable oil |
| 2 | Carrots; sliced | |
| 1 | small | Onion; sliced |
| 1 | Stalk celery; sliced | |
| 1 | 8-oz can tomato sauce | |
| ½ | cup | ;water |
| 1 | tablespoon | Butter or margarine |
| 1 | Beef-flavored bouillon cube | |
| 1 | teaspoon | Bottled brown bouquet sauce |
Directions
Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat.
: Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over vegetables. Cover and bake at 350F for 1 hour and 10 minutes. Yield: 2 servings.
S. Lavenue of Tennessee, in November, 1981"Southern Living". Typos by Jeff Pruett. From: Date:
Posted to MM-Recipes Digest V3 #224 Date: Sat, 17 Aug 1996 21:34:51 -0700 From: Julie Bertholf <jewel1@...>