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INGREDIENTS

3 4-6 ounce pieces Cube steaks
2 medium Potatoes ; peeled, washed and sliced about 1/4 inch thick
2 medium Carrots ; peeled, washed, and sliced about 1/4 inch thick
1/2 medium Onion ; sliced, and then half each slice in two
1/4 large Bell pepper ; sliced in thin strips
2 stalks Celery ; sliced
1 8 ounce Tomato sauce
3 tablespoon Olive oil
1/2 cup Flour ; divided use
Salt and pepper ; to taste
1/2 teaspoon Chili Powder
1/4 teaspoon Garlic powder
1 each Bay leaf ; Remove when cooking is complete
1 1/2 cup water

Servings

INSTRUCTIONS

Heat the olive oil in a large, lidded, non-stick skillet. Salt and pepper the flour and mix it up. Dredge the steaks in the flour and set them aside until the oil is hot. Reserve the rest of the flour. Put the peeled and sliced carrots and potatoes in a pan of water and boil them until they just start to get tender, and then remove them to a collander to drain. Cook the steaks in the oil until browned on both sides, then remove from the skillet to a plate lined with paper towels. Add the reserved flour one tablespoon at a time to the oil, mixing it up until you get a thin paste consistancy. Let this brown for about 2 minutes, stirring constantly. Add the tomato sauce and water to the flour mixture, stiring constantly until smooth and bubbly. You don''''t want any lumps of flour in it, so stir until they all dissolve and the mixture begins to thicken. Add the chili powder, garlic powder, and bay leaf to the sauce mixture and mix well. Add the steak, potatoes, carrots, onion, bell pepper and celery to the sauce mixture, gently tuning so all is coated with the sauce. Put the lid on the pan and reduce heat to simmer for about an hour, or until the potatoes and carrots are the done, stirring occasionally. Add a little water if it gets too thick. Remove the bay leaf, taste, adjust seasonings if needed, and serve over bread or rice.

NOTES

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Swiss Steak For Three

3 4-6 ounce pieces Cube steaks 
2 medium Potatoes peeled, washed and sliced about 1/4 inch thick
2 medium Carrots peeled, washed, and sliced about 1/4 inch thick
1/2 medium Onion sliced, and then half each slice in two
1/4 large Bell pepper sliced in thin strips
2 stalks Celery sliced
1 8 ounce Tomato sauce 
3 tablespoon Olive oil 
1/2 cup Flour divided use
  Salt and pepper to taste
1/2 teaspoon Chili Powder 
1/4 teaspoon Garlic powder 
1 each Bay leaf Remove when cooking is complete
1 1/2 cup water

Heat the olive oil in a large, lidded, non-stick skillet. Salt and pepper the flour and mix it up. Dredge the steaks in the flour and set them aside until the oil is hot. Reserve the rest of the flour. Put the peeled and sliced carrots and potatoes in a pan of water and boil them until they just start to get tender, and then remove them to a collander to drain. Cook the steaks in the oil until browned on both sides, then remove from the skillet to a plate lined with paper towels. Add the reserved flour one tablespoon at a time to the oil, mixing it up until you get a thin paste consistancy. Let this brown for about 2 minutes, stirring constantly. Add the tomato sauce and water to the flour mixture, stiring constantly until smooth and bubbly. You don''''t want any lumps of  flour in it, so stir until they all dissolve and the mixture begins to thicken. Add the chili powder, garlic powder, and bay leaf to the sauce mixture and mix well.  Add the steak, potatoes, carrots, onion, bell pepper and celery to the sauce mixture, gently tuning so all is coated with the sauce. Put the lid on the pan and reduce heat to simmer for about an hour, or until the potatoes and carrots are the done, stirring occasionally. Add a little water if it gets too thick. Remove the bay leaf, taste, adjust seasonings if needed, and serve over bread or rice.

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Nutrition

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Serving Size: 1 Serving (332g)
Recipe Makes: 3 Servings

Calories: 265
Calories from Fat: 36 (14%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 117.5mg		4 %
Potassium 896.2mg		24 %
Total Carbohydrate 51.8g		15 %
	Dietary Fiber 6g	24 %
	Sugars, other 45.8g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 265

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