Swiss Steak
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2-2 1/2 pounds bottom round steak | Trim all visible fat |
| 1/4 cup flour | |
| 1 teaspoon garlic salt | |
| 1 teaspoon pepper | |
| 1 tablespoon vegetable oil | |
| 1/2 cup diced carrots | Wash, peel and dice |
| 1/4 cup diced celery | Wash, trim and dice |
| 1/2 cup diced onion | Wash, peel and dice |
| 1 cup water or low sodium beef stock | |
| 1/2 cup low sodium tomato sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Pound meat on both sides with a mallet. | |
| 2 | Cut into serving size pieces. | |
| 3 | Combine garlic salt, pepper and flour. | |
| 4 | Dredge meat in flour mixture. | |
| 5 | Heat oil in a large pan. | |
| 6 | Sear meat on both sides until lightly brown. | |
| 7 | Add carrots, celery, onion, water or stock and tomato sauce. | |
| 8 | Place in a baking dish and bake in 300 degree oven for 1 1/2 to 2 hours. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
Posted in Beef Dinner Recipes
