Wednesday, January 19, 2011

Day #19 - Swiss Steak & Mashed Potatoes

"The recipe for perpetual ignorance is a very simple and effective one:
Be satisfied with your opinions and content with your knowledge."
~ Elbert Hubbard

For those of you who don't know - back in October, I left the dental field and returned to the Pathology Department at Overlake Hospital (you can read all about it HERE). The hospital has always offered some pretty good benefits including medical, dental, vision, 401K, PTO, etc., etc., etc.

The greatest benefit, however, is working next to the printer where the best pathologist by day / chef by night, prints his Cooks Illustrated recipes. If he's trying something new - I can expect the printer to start going between 2:30 and 3:00. If I'm not busy - I'll sneak a peak to see whats on the menu for the evening. If it turns out to be a meal worth mentioning, he will usually tell us all about it and will share the recipe with us the next day.

This recipe is coming to you, compliments of Cooks Illustrated (and Dr. N): Swiss Steak

This recipe is so simple and tastes absolutely AMAZING! I left the directions with Jim this morning and had a home cooked meal waiting for me when I got home (it's Wednesday - Jim's night to cook). Dinner tonight totally brought back childhood memories! The meat is so tender - Kayla thought it was chicken!!!

This one is going into my collection of keepers and will we be making it for years to come. Enjoy!

This recipe makes a lot - as in, enough to feed 3 people for 3 meals. Needless to say, I'm having it for lunch today! You can adjust the ingredients to fit your family's needs.

2 lb Top Sirloin (Cut Into 2" x 2" pieces)
2 Tbsp Flour
2 Tbsp Olive Oil
Salt & Pepper
1-1/2 Onions, Finely Chopped
2 Green Bell peppers
4 Cloves of Garlic
1 Can Tomato Sauce
1 Can Diced Tomatoes
1 Cup Water


Tenderize both sides of the steak with flour. Brown with olive oil, sprinkle with salt and pepper (to taste). Saute onion, green pepper and garlic to translucency. Add tomato sauce, diced tomatoes and water. Cover and let simmer for 2 hours.

Nutritional Information (Approximately For 3 oz of Steak & 1/4 Cup Sauce):

Total Calories: 198 cal

Total Fat: 7.3 g

Total Carbs: 8 g

Total Protein: 30.8 g

When paired with 2/3 cup mashed potatoes, 2 tbsp of sauce, and some steamed veggies: Total = 336 calories, 10.7 g of fat, 24 g of carbs and 34.8 g of protein. Not bad for something so yummy!

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