This saucy steak with tomatoes and carrots is low-fat and loaded with flavor.
Prep Time: 25 mins
1 pound boneless beef round steak, cut 34 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cooking oil
1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 small onion, sliced and separated into rings
1/2 cup sliced celery (1 stalk)
1/2 cup sliced carrot (1 medium)
1 recipe Mashed Potatoes (see Recipe Center) or one 24-ounce package refrigerated mashed potatoes heated according to package directions
Trim fat from meat. Cut into four serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat.
In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Skim off fat. Serve with mashed potatoes.
Makes 4 servings
Oven directions:Prepare and brown meat in skillet as above. Transfer meat to a 2-quart square baking dish. In the same skillet combine undrained tomatoes, onion, celery, and carrot. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree F oven about 1 hour or until tender. Serve as above.