SWISS STEAK


4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.7
  • Total Fat: 4.6 g
  • Cholesterol: 64.7 mg
  • Sodium: 140.7 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 28.2 g

View full nutritional breakdown of SWISS STEAK calories by ingredient


Introduction

FAST & EASY TO PREPARE FAST & EASY TO PREPARE
Number of Servings: 4

Ingredients

    1 LB. ROUND STEAK TENDERIZED
    2 C. STEWED TOMATOES
    1/2 C. DICED CELERY
    3/4 C. DICED CARROTS
    1 C. CHOPPED ONIONS
    3 TBL. FLOUR

Directions

BROWN STEAK IN SKILLET AND SET ASIDE. IN SAME SKILLET SAUTEE ONIONS,THEN ADD CELERY,CARROTS,STEWED TOMATOES AND FLOUR,SIMMER FOR 15 MINUTES, THEN ADD THE STEAK AND LET SIMMER FOR THE REMAINING 45 MINUTES. MAKES 4-3 OZ. SERVINGS MEAT WITH 1/2 C. TOMATO MIXTURE.

Number of Servings: 4

Recipe submitted by SparkPeople user BMAGNUSON.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    I am confused. How does a pound of meat turn into 4 - 3oz servings? I think it should be 4 - 4 oz servings, if my math is correct. - 5/25/13


  • no profile photo

    Very Good
    Extremely tender! - 9/21/11


  • no profile photo

    Very Good
    This is most likely the first new recipe I have tried that my husband actually said he liked without any other comments from me to get him to say what he thought! It does make a lot of sauce, which I like since most don't make enough. - 8/15/10


  • no profile photo

    Very Good
    I really liked this, but added some wostershire sauce, celery salt, crushed red pepper and a bit of sugar. I didn't use all the flour, just one tablespoon was all I needed. We used the left over sauce later in the week over rice as a side dish. - 1/14/08


  • no profile photo

    Incredible!
    I was not prepared for the flavor in this dish - incredible!! I will definitely make it again! I will probably use just one cup of stewed tomatoes in the future though, had a lot of leftover sauce & nothing to put it on! Thank you for sharing this wonderful recipe! - 10/11/07