Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Swiss Steak
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- #66982
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 pound boneless round steak
2 tablespoons all purpose flour, divided
1/2 teaspoon salt
2 tablespoons vegetable oil
1 can (14.5 ounce size) stewed tomatoes, undrained
1/2 cup chopped carrot
1/4 cup chopped celery
1 tablespoon chopped onion
1/4 teaspoon Worcestershire sauce
2 tablespoons sharp Cheddar cheese
directions
Cut meat into serving portions; pound to 1/4 inch thickness.
Combine half the flour and all the salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2 quart baking dish; set aside.
To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat.
Cover and bake in a preheated 350 degrees F oven, for 1 1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.
added by
twbart72
nutrition data
535 calories, 29 grams fat, 37 grams carbohydrates, 33 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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