Swiss Steak

This is my other favourite recipe for beef minute steak; the first being the chicken fried steak. Actually I like this one better, and I've used the sauce for spaghetti and meatballs, which makes 4, 4 spaghetti sauces that I rotate! Ah ah ah. Do this on an afternoon when you have a little bit of time, say when you are making a few batches of bread! Renovated whole wheat bread plan to follow.

You will need:

2 lbs beef minute steak (hip or round)

2 tsp kosher salt

1 tsp black pepper

1/3 to 3/4 c all purpose flour

2 Tbsp vegetable oil

1 large onion

2 celery stalks

2 garlic cloves

1 Tbsp tomato paste

28 oz can diced tomatoes

1 Tbsp Worcestershire sauce

1 tsp oregano

1 tsp smoked paprika

1 1/2 c beef broth

In case you aren`t familiar with beef minute steak, it looks like this:

First, dump your flour into a pie plate and pre-heat your oven to 325 degrees. Season your meat with salt and pepper and dredge in the flour:

Leave the steaks out for 15 minutes to dry. Meanwhile, prep your veggies, by cubing your celery and slicing your onions thinly. Mince your garlic and set all aside. Heat the oil in a dutch oven until shimmering, brown each steak for two minutes on each side. 

Lookit thaaattt

Set aside and cover loosely with foil. Add the onions, celery and garlic, saute for 2 minutes until the onions start to brown.

I am relaxing my only-saute-garlic-for-one-minute rule because the celery has enough moisture to keep that schtuff from burning. And on! After the onions have browned, add in the oregano, paprika and tomato paste. Stir in the tomatoes, broth and Worcestershire sauce.

Scrape up all that flavour with your flat edge!

Steamy

Bring to a boil, return the steaks back into the pot, cover and bake in the oven at 325 for an hour and a half. I split this into 6 servings at 400 calories per. I added steamed veggies, some couscous and a salad with low-fat greek dressing and low-fat goat cheese, bam! Close to 500 calories! Yay us!