Wednesday, October 19, 2011

The Anti-Chicken Fingers Movement ~ Swiss Steak

This recipe was a huge hit in our house-of course!  Meat & Potatoes Ya'll!  WARNING: This takes 2 hours of baking time, so it's totally perfect for a Saturday or Sunday, or a weekday if you are well prepared.  The hubby had two helpings and the kids did all but lick the scraps from their plate.  You think I'm kidding!!

Swiss Steak~
1/4- cup all purpose flour
1-tsp mustard powder
1-tsp salt
1/14 or 1 1/2 pds boneless been top round steak (fat trimmed)
1-tsp olive oil
1-pd plum tomatoes (or any small tomato) chopped
1 -medium onion, chopped
2-carrots, chopped
1-Tbl worcestershire sauce

Red Mashed Potatoes~
6 to 8-Red Potatoes, sliced but  NOT peeled
1/4 or 1/2-cup of fat free 1/2 & 1/2 or milk
3 -Tbl of butter
Salt & Pepper to Taste
**This all depends on how you like mashed potatoes, if you like creamer, add more milk, if you like them buttery, add more butter...or all the above!

Swiss Steak~
Preheat oven to 325. In a small bowl, combine flour, mustard & salt.  Rub the mixture on both sides of steak. Discard remaining flour mixture.  In large nonstick skillet, heat oil over med-high heat.  Add the steak and cook, turning once, until browned.  Transfer steak into 13X9 baking dish & top with tomatoes, onions and carrots.  Drizzle w/worcestershire.   Cover w/foil & bake for 2 hours, or until steak is fork-tender.  Cut the steak into four pieces & serve w/veggies & pan juices.

Red Mashed Potatoes~
Boil sliced potatoes until fork-tender, then drain water.  Add 1/2 & 1/2 or milk, butter, & salt & pepper.  Then with an electric mixer, mix until completely mashed.  Serve alongside the Swiss Steak when done.

Yummy!  I serve w/whole wheat rolls.  Nothing else needed!
Happy Eating Friends! ~ Trina

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