Swiss Steak
Source All New Coookbook for Diabetics and their Families
March 04, 2005
Makes 6 servings
Per Serving
Exchanges: 3 Lean Meat, 2 Vegetable
Protein: 25 g
Fat: 6 g
Carbohydrates: 10 g
Ingredients
1 ½ pounds lean round steak, trimmed and cut into 6 serving-size pieces
1 tablespoon reduced-calorie margarine, melted
1 (16-ounce) can stewed tomatoes, undrained
1 small onion, sliced
1 stalk celery, sliced
1 medium carrot, scraped and thinly sliced
1 teaspoon Worcestershire sauce
1 tablespoon all-purpose flour
½ teaspoon salt
¼ cup water
Instructions
Place each piece of steak between two sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.
Brown meat on both sides in melted margarine in a large skillet. Drain off excess fat. Add stewed tomatoes, sliced onion, celery, carrot, and Worcestershire sauce to skillet. Cover and cook over low heat 1 hour and 15 minutes or until meat is tender. Transfer meat to a serving platter, and keep warm.
Skim excess fat from tomato mixture. Combine flour and salt; add water, and stir until well blended. Stir into tomato mixture. Cook over medium heat, stirring frequently, 2 minutes or until thickened and bubbly.
Remove sauce mixture from heat, and pour over meat. Serve immediately.
