Beef - Swiss Steak

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Nutritional Analysis: 1 steak with 3/4 cup sauce equals 255 calories, 8 g fat (2 g saturated fat), 65 mg cholesterol, 746 mg sodium, 18 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1/2 fat.

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  • 4

Ingredients

  • 4 (2)
  • 4 beef cubed steaks (4 ounces each) (2 steaks)
  • 1 tablespoon canola oil (1 1/2 tsp)
  • 1 medium onion, chopped (1/2 onion)
  • 1 celery rib with leaves, chopped (1/2 rib)
  • 1 garlic clove, minced (Small clove)
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up (1/2 Can)
  • 1 can (8 ounces) tomato sauce (1/2 Can)
  • 1 teaspoon beef bouillon granules (1/2 tsp)
  • 1 tablespoon cornstarch (1 1/2 tsp)
  • 2 tablespoons cold water (1 Tbsp)

Preparation

Step 1

In a large nonstick skillet, brown cubed steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 (2) servings

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