TENDER ROUND STEAK
/ 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.