| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Swiss | Beef, For two, Main dish, Meats | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Boneless round steak=7F |
| 2 | T | All-purpose flour |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | T | Vegetable oil |
| 2 | Carrots, sliced | |
| 1 | Onion, sliced | |
| 1 | Stalk celery, sliced | |
| 1 | 8-oz can tomato sauce | |
| 1/2 | c | water |
| 1 | T | Butter or margarine |
| 1 | Beef-flavored bouillon cube | |
| 1 | t | Bottled brown bouquet sauce |
INSTRUCTIONS
Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat. : Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over vegetables. Cover and bake at 350F for 1 hour and 10 minutes. Yield: 2 servings. S. Lavenue of Tennessee, in November, 1981 "Southern Living". Typos by Jeff Pruett. From: Date: Posted to MM-Recipes Digest V3 #224 Date: Sat, 17 Aug 1996 21:34:51 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 243
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: <1mg
Sodium: 1817.3mg
Potassium: 1086.3mg
Carbohydrates: 29.3g
Fiber: 6.7g
Sugar: 14.8g
Protein: 5g