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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.3
  • Total Fat: 6.9 g
  • Cholesterol: 97.0 mg
  • Sodium: 772.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 41.3 g

View full nutritional breakdown of Mom's Swiss Steak calories by ingredient
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Mom's Swiss Steak

Submitted by: GIGGLER800

Introduction

Slow cooked round steak cooked in tomato base with vegetables Slow cooked round steak cooked in tomato base with vegetables
Number of Servings: 8

Ingredients

    3 lbs round steak
    1 medium to large carrot, chopped
    1 medium stalk celery, chopped
    1 medium sweet onion, sliced very thin
    1/4 cup flour
    2 tsp salt
    1/2 tsp pepper
    3 tblspn olive oil
    1/4 cup red wine
    15 oz can crushed tomatoes
    1/2 can water (about 8 oz)
    1 cup frozen peas (or more if you prefer)

Directions

In a small bowl toss together the chopped carrot, celery and sliced onion and set aside.
Combine the flour, salt and pepper in another small bowl.
Cut the round steak into large pieces, place on a large cutting board and pound them and then cover them on both sides with the flour mixture.
Heat your skillet with part of the oil over medium heat. When hot, brown the first batch of meat on both sides. Remove the meat to a dutch oven (6 quart heavy pan with lid). Pour a small amount of the red wine into the skillet and scrape off the bits and pour over the meat in the dutch oven. Layer some of the carrot, celery and onion over the meat. Repeat browning the remainder of the meat, layered with the carrot mixture and followed by scraping the bits with the wine and pouring over the layers in the dutch oven. After last batch of meat has been browned, pour the remainder of the wine, the crushed tomatoes and water into the skillet to scrape up the bits. Pour this mixture into the dutch oven. Place the dutch oven over medium heat until it starts to bubble then reduce the heat to simmer and simmer for 2 to 3 hours until the meat is fork tender. Thaw the peas and add them to the meat for the final 20 minutes. This can be served over noodles, mashed potatoes or rice for a complete meal.

Number of Servings: 8

Recipe submitted by SparkPeople user GIGGLER800.






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