Ingredients for Swiss Steak With Vegetables
- Round Steaks
- 1/4 cup all-purpose flour
- Salt
- Pepper
- Salad Oil
- 1 large onion, chopped
- Tomato Soup
- 1 cup water
- New Potatoes
- 2 medium carrots, peeled and chopped
- Frozen Peas
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How to Make Swiss Steak With Vegetables
- Early in the day: Cut 1.5 lbs round steak into 8 large pieces.
- In a shallow dish, mix 1/4 cup all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each steak piece in the flour mixture, ensuring it's evenly coated. Gently pound each piece to about 1/2 inch thickness using the edge of a saucer or meat mallet.
- Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown the steak pieces in batches, ensuring not to overcrowd the pan. This should take about 2-3 minutes per side.
- Add 1 large chopped onion to the Dutch oven and cook until softened and lightly browned, about 5 minutes.
- Pour in 1 (10.75 ounce) can condensed beef broth and 1 cup water.
- Cover the Dutch oven and bring to a simmer.
- Reduce heat to low and simmer for 30 minutes, or until the meat is almost tender.
- Refrigerate the Dutch oven overnight (or for at least 2 hours) to allow the flavors to meld.
- To serve: Heat the Dutch oven over medium heat until the meat is simmering.
- Add 2 medium potatoes, peeled and cubed, and 2 medium carrots, peeled and chopped.
- Simmer, covered, for 25 minutes, or until the potatoes and carrots are tender. Season with salt and pepper to taste.
- Stir in 1 (10 ounce) package frozen peas.
- Cook, covered, for another 10 minutes, or until the peas are heated through and the vegetables are tender.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
46g
Fat
19g
Carbs
18g
