Shortcut Swiss Steak (Low-Fat Recipe)

Recipe Ingredients

1 lb	454g / 16oz	Boneless beef top round steak, 3/4" thick
3 tablespoons	45ml	Cornstarch
1		Swanson Beef Broth - (14 1/2 oz)
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Garlic powder
1 cup	62g / 2.2oz	Cut-up canned tomatoes
1 cup	62g / 2.2oz	Onion - cut into wedges (medium)
1		Celery stalk - sliced (1/2 cup)
4 cups	792g / 27oz	Cooked medium egg noodles - hot
		(cooked without salt)

Recipe Instructions

Slice beef into very thin strips. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.

In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside.

Add remaining broth, sugar, garlic powder, tomatoes, onion and celery. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through. Serve over noodles.

This recipe yields 4 servings.

Nutritional Values Per Serving: Calories 441; Total Fat 8 g; Saturated Fat 3 g; Cholesterol 125 mg; Sodium 550 mg; Total Carbohydrate 51 g; Dietary Fiber 3 g; Protein 38 g; Vitamin A 8% DV; Vitamin C 18% DV; Calcium 5% DV; Iron 34% DV.

Tip: To make slicing easier, freeze beef 1 hour.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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