Harry O'Doyle, Pittsburgh PA sent me his favorite Swiss steak recipe to revise. This quickly became a hit with Cliff, too! P.S. - it's the French dressing that makes this so savory.
3 tablespoons all purpose flour 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper 4 (4 ounce) lean minute beef steaks 1 3/4 cups (one 14 1/2-ounce can) stewed tomatoes, chopped and undrained 1/4 cup Kraft Fat Free French Dressing 1/2 cup chopped onion 1/4 cup chopped green bell pepper
Preheat oven to 350 degrees. In a zip-lock bag, combine flour, parsley flakes and black pepper. Place meat pieces, one a a time, in bag and shake well to coat. Arrange coated meat in an 8 by 8 inch baking dish. In a medium bowl, combine undrained stewed tomatoes, French dressing, and any remaining flour mixture. Stir in onion and green pepper. spoon tomato mixture evenly over meat. Cover with foil and bake for 45 minutes. Uncover and continue baking for 25 minutes or until meat is tender. Place baking dish on a wire rack and let set for 5 minutes. When serving, evenly spoon sauce over top of meat pieces.
Each serving equals: HE: 3 Pr, 1 1/4 Ve, 1/4 Pr, 1/4 Sl, 5 OC ***** 232 Calories, 4 gm Fa, 29 gm Pr, 20 gm Ca, 449 mg So, 49 mg Cl, 2 gm Fi ***** DIABETIC: 3 Mt, 1 Ve, 1/2 St/Ca
Healthy Exchanges Newsletter, Vol VIII, Issue 7 - July 1999, Pg 4 Joanna M Lund
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