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Carrot-Topped Swiss Cube Steak

SUBMITTED BY: Nila Grahl

"Serve this dish with mashed potatoes, and you have a whole meal. You get plenty of veggies in the tasty topping."
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 2 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (4 ounce) beef cube steaks
  • 1 tablespoon vegetable oil
  • 1/3 cup chopped onion
  • 2 tablespoons finely chopped celery
  • 1 garlic clove, minced
  • 1 cup canned diced tomatoes, with juices
  • 2 tablespoons shredded carrots
  • 2 1/4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons honey

DIRECTIONS

  1. In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm.
  2. Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender.
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