Beef / Pork

Swiss Steak and Roasted Vegetables is for Dinner.

Swiss Steak and Roasted Vegetables takes 30 minutes to prepare.

Swiss Steak and Roasted Vegetables takes 90 minutes to cook.

Swiss Steak and Roasted Vegetables makes 4 servings.

The ingredients for Swiss Steak and Roasted Vegetables are:

1 pound beef bottom round, trimmed of excess fat
1/2 tsp salt
1/2 tsp pepper
Cooking spray
2 cloves garlic, minced
2 stalks celery
1 Tablespoon Tomato Paste
1 can diced tomatoes
1 cup chopped onions
2 large parsnips chopped
1 1/2 cups beef broth
1 tsp smoked paprika
1 Tablespoon worcestershire sauce
1 bay leaf
1 tsp dried thyme leaves

Here is how you make Swiss Steak and Roasted Vegetables:

Preheat the oven to 325 degrees F. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Tenderize the meat using a meat mallet until each slice is 1/4-inch thick. Spray dutch oven with cooking spray and heat over medium high heat. Add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned. Remove the last steaks from the pot and add the onions, parsnips, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, thyme, Worcestershire sauce, bay leaf and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart. Number of Servings: 4Recipe submitted by SparkPeople user LYNNWAT.

The nutritional information for Swiss Steak and Roasted Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 292.3

• Total Fat: 6.1 g
• Cholesterol: 66.9 mg
• Sodium: 1,002.1 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 5.8 g
• Protein: 28.1 g