Swiss Steak

2 tablespoons canola or olive oil

1 lb. (4) cube steaks

2 tablespoons all purpose flour

2 large carrots, chopped

2 celery stalks, chopped

1 medium yellow onion, chopped

3 garlic cloves, minced

1 (14.5 oz. can) crushed or diced tomatoes

1 (6 oz. can) tomato paste

2 cups beef broth

1/2 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon paprika

2 cups cooked rice or egg noodles

Parsley or Fresh Basil, for garnish (optional)

Salt and Pepper, to taste

Bring a Dutch oven up to medium-high heat, add oil. Dust the cube steaks with the flour. Season well with salt and pepper. Brown the steaks on each side for 3-4 minutes. Remove from the pan.

In the same pan, saute the carrots, celery and onions for 4-5 minutes or until slightly tender. Add garlic to the pan; cook an additional minute.

Place meat back in the pan on top of onions and carrots mixture. Pour tomatoes over the meat.?In a medium

bowl, mix together the tomato paste, beef broth, basil, oregano and paprika. Pour the mixture over the steaks and reduce the heat to medium-low. Cover; cook for 1 1/2 to 2 hours or until the meat is tender.

Serve immediately over rice or noodles. Garnish with parsley or basil, if using.

Sponsor: Utah Beef Council

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