| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | Beef | 4 | Servings |
INGREDIENTS
| 3 | tb | All-purpose flour |
| 1 | lg | Oven bag |
| 1 | cn | (14-1/2 ounce) diced tomatoes with green pepper and onion |
| 1 | cn | (10-1/2 ounce) condensed beef broth; undiluted |
| 1 | md | Onion; sliced |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | Bay leaf | |
| 4 | Cube steaks | |
| 8 | md | Carrots; cut into 1/2-inch slices |
| Hot cooked rice |
INSTRUCTIONS
Place flour in oven bag; twist end, and shake to coat. Place bag in a 13- x 9-inch pan. Add tomatoes and next 5 ingredients; squeeze bag to blend ingredients. Place cube steaks in bag in a single layer over tomato mixture; place carrot slices around steak. Close bag with nylon tie, and cut 6 (1/2-inch) slits in top of bag. Bake at 350° for 1 hour and 15 to 30 minutes or until steaks are tender. Remove and discard bay leaf, and serve over rice. Makes 4 servings. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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