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.
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