Thursday, June 08, 2006
More of the same
Zesty Swiss Steak
Better Homes and Gardens New Dieter’s Cookbook Copyright 2003
1 pound boneless beef round steak, cut ¾-inch thick
2 tablespoons all-purpose flour
¾ teaspoon fajita seasoning
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 teaspoons cooking oil
1 ½ cups bottled salsa I accidentally bought the Sante Fe version with corn and black beans but it worked
½ cup water
1 cup yellow and/or green sweet pepper cut into thin bite-size strips
2 cloves garlic, minced
2 cups hot cooked rice I was in the mood for mashed potatoes
snipped fresh cilantro (optional) I didn't use this
1. Trim fat from steak. Cut steak into 4 serving-size pieces. In a large plastic bag, combine flour. fajita seasoning, cumin, and cayenne pepper; set aside. Place meat between 2 pieces of plastic wrap. Using the notched edge of a meat mallet, pound meat lightly to ½-inch thickness. Remove plastic wrap. Add meat pieces, 2 at a time, to flour mixture in bag. Seal bag; shake to coat evenly. I didn't pound my meat due to sheer laziness. The meat was still tender.
2. In a large nonstick skillet brown meat on both sides in hot oil. Drain off fat. Add salsa. the water, sweet pepper strips, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 1 ¼ hours or until meat is tender. Skim off fat. Serve with hot cooked rice. This actually worked very well with mashed potatoes. If desired, sprinkle with chopped cilantro.
Makes 4 servings. Per serving: 312 calories, 8 g fat, 66 mg chol, 305 mg sodium, 31 g carbs, 2 g fiber, 28 g protein.
I ended up planning this week's meals as I went along and that didn't work out very well. Tuesday I made chicken quesadillas with peppers and Wednesday I made meat sauce and then Thursday I made this Zesty Swiss Steak with had the same seasonings and peppers as the quesadillas and like the meat sauce this had beef and tomatoes (from the salsa). I like variety and this week just didn't have enough for my tastes.
This was a decent dish. I enjoyed it (but the potatoes might have been the key for me) and my son liked it. It isn't something I'd be racing to make again but if I had all the ingredients on hand and nothing better planned, I might make this again. That's about how I feel about traditional Swiss steak - it's enjoyable but nothing I crave or dwell over after I eat it.
Swiss steak was something that showed up for Sunday dinner on occasion in our house while I was growing up so it always brings back memories.
Question of the Day: Did/do you have 'Sunday dinners'? What was/is served?