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Carrot-Topped Swiss Cube Steak

By: Nila Grahl

"Serve this dish with mashed potatoes, and you have a whole meal. You get plenty of veggies in the tasty topping."

Rate/Review | Read Reviews (10)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

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

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.
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.