So…I’ve been pretty sick on and off for the last two weeks and my sleep habits are completely ruined. It’s about 12:30 in the morning and I am forcing poor Justin {my amazing boyfriend} to stay up and help me figure out all of this blogging stuff! I suppose I’m not really forcing him, he’s really into computer stuff. 🙂 But I’m really excited to get this all up and going!
So here it is, my first posted recipe! Our first meal of the 2010 New Year was this Seasoned Swiss Steak {over mashed potatoes} and it was delish! Justin ate it quietly without any comments and then when he ate the left-overs 2 days later, he sternly told me, “Babe…seriously, I think that steak was the best steak I’ve ever had.” Oh how my heart flutters.
Seasoned Swiss Steak
Prep
Cook
Total
Yield 4 servings
This recipe was originally published as Seasoned Swiss Steak in Taste of Home, the June/July 2000 issue, on page 13. It's one of the very first recipes I ever cooked and I thought I was SO FANCY! (Sad, but true. And mildly funny.)
Ingredients
- 1/4 cup all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces
- 2 tablespoons canola oil
- 1 cup diced carrots
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 cup cold water
Instructions
- Combine the flour, mustard, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound with a meat mallet to tenderize.
- In a large skillet, brown steak in oil over medium high heat. Transfer to a greased 2-1/2 quart baking dish. Top with carrots, onion, green pepper, brown sugar, and Worcestershire sauce. Pour tomatoes over all.
- Cover and bake at 350* for 1-1/2 to 2 hours or until meat and vegetables are tender. Transfer meat and vegetables to a serving dish; keep warm. Strain pan juices into a measuring cup; add water to equal 1 cup.
- In a saucepan, combine reserved flour mixture with 1/4 cup cold water until smooth. Whisk in pan juices. bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve sauce over steak.
Notes
Nutritional Facts: 4 ounce-weight - 249 calories, 9g fat (2g saturated fat), 64mg cholesterol, 549mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 28g protein