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7/2/08 11:02 P

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Swiss Steak For Two
by JoAnna Lund Monthly Food Newsletter (October 1997)

1 tablespoon all-purpose flour
1/8 teaspoon black pepper
1/2 teaspoon dried parsley flakes
2 (4-ounce) lean minute or cube steaks
1 cup (one 8-ounce can) stewed tomatoes, undrained
1/4 cup chopped onion
2 tablespoons Kraft Fat Free French Dressing
2 green bell pepper rings

In a plastic zip-lock bag, combine flour, black pepper, and parsley
flakes. Place meat in bag and shake until coated. In a large skillet
sprayed with butter-flavored cooking spray, lightly brown meat on
both sides. In a small bowl, combine undrained stewed tomatoes, onion,
and French dressing. Pour mixture evenly over meat. Place 1 green
pepper ring on top of each piece of meat. Lower heat, cover and
simmer for 30 minutes, or until meat is tender. When serving, evenly
spoon sauce over top. Serves 2.

sorry, I don't have the nutritional data for this recipe

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