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Swiss Steak
Source: dLife

Thin and tender steak slowly cooked in a skillet with a tomatoes and onion sauce.

Prep Time: 15 minutes
Cook Time: 75 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 233.9
Total Carbs 8.3 g
Dietary Fiber 1.9 g
Sugars 4.2 g
Total Fat 7.1 g
Saturated Fat 2.2 g
Unsaturated Fat 0.9 g
Potassium 118.7 mg
Protein 32.0 g
Sodium 475.8 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 3 1/2 Meat , 1 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  top round steak, lean
1 tbsp  Margarine, 80% fat
16 oz  Tomatoes, stewed, canned
1 each  small onions
1 each  medium celery stalks
1 each  medium carrots
1 tsp  Worcestershire sauce
1 tbsp  white all purpose flour
0 1/2 tsp  salt
0 1/4 cup  cold water
  1. Begin by flattening each steak to a roughly 1/4-inch thickness. To do so, place each piece between two sheets of heavy-duty plastic wrap and then flatten using a rolling pin or meat mallet.
  2. In a large skillet, brown the now thin meat on both sides in the melted margarine. Drain off any excess fat, and then add the stewed tomatoes, sliced onion, celery, carrot, and Worcestershire sauce to the skillet. Cover the pan and then continue to cook over low heat for 1 hour and 15 minutes, or until the meat is tender. When cooked, transfer the meat to a serving plate, and keep warm.
  3. After skimming any excess fat from the tomato mixture, combine the flour, salt, and water until well blended and then stir it into the tomato mixture. Cook the mixture over medium heat for about 2 minutes, stirring frequently, or until it has thickened and become bubbly.
  4. Remove the sauce mixture from the heat, pour it over the meat, and serve immediately.

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