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Swiss Steak
1 1/2 pounds of lean round steak, trimmed and cut
into 6 serving size pieces
1 tablespoon of reduced calorie margarine, melted
one 16 ounce can of stewed tomatoes, undrained
1 small onion, sliced
1 stalk celery, sliced
1 medium carrot, scraped and thinly sliced
1 teaspoon of Worcestershire sauce
1 tablespoon of all purpose flour
1/2 teaspoon of salt
1/4 cup of water


Place each piece of steak between two sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Brown the meat on both sides in melted margarine in a large skillet. Drain off excess fat. Add the stewed tomatoes, sliced onion, celery, carrot, and Worcestershire sauce to skillet. Cover and cook over low heat for 1 hour and 15 minutes or until the meat is tender. Transfer the meat to a serving platter, and keep warm.

Skim excess fat from the tomato mixture. Combine the flour and salt, add water, and stir until well blended. Stir into tomato mixture. Cook over medium heat, stirring frequently for 2 minutes or until thickened and bubbly. Remove the sauce mixture from heat and pour over meat. Serve immediately. Makes 6 servings

Recipe provided by http://www. Basic-Recipes.com

Each Servings: 1 piece steak with 1/6 sauce
Exchanges 3 Lean Meat 2 Vegetable Chol 72 mg Calories 202 Carbo 10 gm Protein 25 gm Fat 6 gm Fiber Tr. Sodium 481 mg