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| General Category : Main Course |
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| Food Group : Meat-Beef, Vegetables |
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| Preparation Method : Skillet |
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| For this saucy, stylish version of Swiss steak, any simmering steak cut will do, such as cross rib or blade, but you can also use more tender round marinating steak. Serve with boiled or mashed potatoes and green vegetables. |
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Ingredients
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1 lb (500 g) simmering steak |
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6 cloves garlic, sliced |
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1/2 cup (125 mL) dry red or white wine |
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1 can (19 oz/540 mL) tomatoes |
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2 tsp (10 mL) minced fresh rosemary (or 1/2 tsp/2 mL dried) |
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Salt, extra-virgin olive oil and hot pepper flakes |
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Preparation
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Cut steak into 4 portions; sprinkle with pinch of salt. In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown steak on both sides and transfer to plate. Pour off any fat.
Add 1 tbsp (15 mL) oil to pan; fry garlic, pinch of salt and 1/4 to 1/2 tsp (1 to 2 mL) hot pepper flakes over medium heat until fragrant, about 30 seconds. Add wine, tomatoes and rosemary, scraping up any brown bits and breaking up tomatoes with spoon.
Return steak and any accumulated juices to pan. Cover tightly, reduce heat and simmer until steak is tender, about 1-1/4 hours. Remove steak from pan and transfer to warm serving dish. Cook liquid over medium-high heat, stirring occasionally, until reduced to desired consistency; spoon over steak.
Makes 4 servings.
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Nutritional information
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Per serving: about 291 cal, 26 g pro, 17 g total fat (4 g sat. fat), 8 g carb, 1 g fibre, 58 mg chol, 275 mg sodium. % RDI: 6% calcium, 21% iron, 8% vit A, 33% vit C, 7% folate.
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Source
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Homemakers Magazine: November 2005
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