Oct 012003
 
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This dish microwaves well, with the meat coming out very tender. Surprisingly, it seems to be least tender when baked in the oven. If your kids hate the veggies, either puree them in the blender/food processor or leave them in large, one-inch chunks that can be easily picked out.
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Recipes

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Servings

6

12

18

24

30

36

Ingredients
Cubed steak

2 lbs.

4 lbs.

6 lbs.

8 lbs.

10 lbs.

12 lbs.

Flour

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Diced celery

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Diced green or red pepper

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Condensed tomato soup

10 oz.

20 oz.

30 oz.

40 oz.

50 oz.

60 oz.

Water

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.

Worcestershire sauce

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Assembly Directions:
Mix the flour and salt. Coat the meat on both sides with the flour and place in a gallon freezer bag or rigid container and set aside. Sauté or steam the celery, onion, and peppers until tender. Mix the sautéed vegetables with the soup, water and Worcestershire sauce. Put the sauce in a quart freezer bag or rigid container.

Freezing Directions:
Seal, label and freeze both of the bags or containers.

Serving Directions:
Thaw both bags or containers at least overnight in the refrigerator. This recipe can be baked in the oven, microwave or crock pot. Spray a casserole dish with cooking spray. Put 1/2 C. sauce in the bottom of the dish, and alternate layers of meat and sauce, pouring all the extra sauce over the meat. Cover and bake at 350 degrees for 45-60 minutes, until meat is tender and no longer pink in the center. OR microwave on high for 10 minutes and then on medium for 35-40 minutes, until meat is tender and no longer pink in the center. If your microwave doesn’t have a turntable, be sure to turn the pan several times during cooking. OR layer sauce and meat as above in the crock pot and cook on low for 6-8 hours until the meat is tender and no longer pink in the center.

Nutritional Info: Swiss Steak
Per Serving: 379 Calories; 21g Fat (49.6% calories from fat); 32g Protein; 15g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 558mg Sodium.
Exchanges: 1/2 Grain (Starch); 4-1/2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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