Swiss Steak |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1-1/2 pounds round steak, cut 3/4-inch thick | 2 tablespoons flour | 1 medium onion, sliced |
| salt and pepper to taste | 1 carrot, chopped | 1 stalk celery, chopped |
| 1 can (15-oz) tomato sauce | ||
| 1 | Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Place onions in bottom of stoneware; add meat. Top with carrots and celery and cover with tomato sauce. Cover and cook on Low 8 to 10 hours. |
| 2 | CREAMY SWISS STEAK: Place onions and meat in stoneware as directed. Spread one 10-ounce can cream of mushroom soup over meat. Cook as directed. |