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Swiss steak can be hearty meal that’s low-fat, high taste

Accompany dish with snow peas, mashed potatoes

SHARE Swiss steak can be hearty meal that’s low-fat, high taste

Swiss steak is a hearty favorite, but this recipe shows it can be a low-fat offering.

Suggested accompaniments: mashed potatoes and snow peas.

Slow-cooker instructions are included.

This version is included in the new "Betty Crocker's Cookbook Bridal Edition" (Hungry Minds, $29.95), as well as in the standard edition.

The bridal edition opens with a 32-page special section of items targeted for newlyweds — such as freezing the wedding cake, and getting the kitchen organized.

There is space for personal notes, list and mementoes that the couple can add to make this into a keepsake volume.

The standard cookbook material follows the bridal section — basic and advanced cooking information, along with nearly 1,000 recipes, and plenty of color photos.


SWISS STEAK

(Preparation 15 minutes, cooking time 1 hour 50 minutes)

1 1/2-pound beef boneless round, tip or chuck steak, about 3/4 inch thick

3 tablespoons all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon salt

2 tablespoons vegetable oil

14 1/2-ounce can whole tomatoes, undrained

2 cloves garlic, finely chopped

1 cup water

1 large onion, sliced

1 large green bell pepper, sliced

Cut beef into 6 serving pieces. Mix flour, mustard and salt.

Sprinkle half of the flour mixture over 1 side of beef; pound in with meat mallet.

Turn beef; pound in remaining flour mixture.

Heat oil in 10-inch skillet over medium heat.

Cook beef in oil about 15 minutes, turning once, until brown.

Add tomatoes and garlic, breaking up tomatoes with a fork or snipping with kitchen scissors.

Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours, spooning sauce occasionally over beef, until beef is tender.

Add water, onion and bell pepper.

Heat to boiling; reduce heat.

Cover and simmer 5 to 8 minutes or until vegetables are tender. Makes 6 servings.

Slow-cooker directions: Omit water.

Cut beef into 6 pieces. Mix flour, mustard and salt; coat beef (do not pound in). Heat oil in a 10-inch skillet over medium heat.

Cook beef in oil until brown on both sides.

Place beef in 3 1/2- to 6-quart slow cooker. Top with onion and bell pepper.

Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 7 to 9 hours or until beef is tender.

Nutrition information per serving: 205 cal. (70 from fat), 8 g fat (2 g saturated fat), 60 mg chol., 360 mg sodium, 11 g carbo., 2 g dietary fiber, 24 g pro.