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Garden Swiss Steak

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  • 1/2 lb Beef round steak, cut 3/4 inch thick.
  • 1 tb All purpose flour
  • 1/2 ts Salt
  • 1 ds Pepper
  • 1/4 Chopped onion
  • 1 tb Cooking oil
  • 1 c Water
  • 1/2 ts Instant beef bouillon granules
  • 6 Tiny whole carrots, or 2 medium carrots, cut into inch long pieces
  • 1 sm Zucchini, sliced (1 cup)
  • 1/4 ts Dried dillweed
  • 1 sm Tomato, peeled, cored, and cut into wedges.


Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes.
Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add tomato wedges to meat mixture and heat
Posted to MM-Recipes Digest by "Rfm" <> on Aug 09, 98