TEN­DER ROUND STEAK

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IN­GRE­DI­ENTS

/ lb beef top round steak 12 2 tbsp all-pur­pose flour

/ tsp salt 12 1 tbsp canola oil / cup chopped cel­ery 14 / cup chopped car­rot 14 1 tbsp chopped onion 1 can (14- / oz.) stewed 12 toma­toes, undrained / tsp Worces­ter­shire sauce 14 2 tbsp shred­ded sharp

ched­dar cheese Prep Time: 20 min­utes Bake Time: 65 min­utes Yields: 2 serv­ings 1. Trim beef and cut into two por­tions and flat­ten to / 4- in. thick­ness. In a

1 large re­seal­able plas­tic bag, com­bine flour and salt, then add beef and shake to coat. In a small oven-proof skil­let, brown beef in oil on both sides. Re­move and keep warm. 2. In the drip­pings, sauté the cel­ery, car­rot and onion for 3-4 min­utes or un­til crisp-ten­der. Add toma­toes and Worces­ter­shire sauce, stir­ring to loosen browned bits from pan. Bring to a boil. Re­duce heat and sim­mer, un­cov­ered, for 5 min­utes. Re­turn beef to the pan, spoon some of the veg­etable mix­ture over the top. 3. Cover and bake at 325°F for 1 hour or un­til meat is ten­der. Un­cover and sprin­kle with cheese. Bake 5 min­utes longer or un­til cheese is melted. NUTRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing: 325 calo­ries, 12 g fat, 71 mg choles­terol, 1061 mg sodium, 24 g car­bo­hy­drate, 12 g sug­ars, 3 g fi­bre, 30 g pro­tein.

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