Swiss Steak A.K.A. "Ultimate Comfort Food"

1-2 pounds cube steaks
1/4 cup flour
shortening
salt and pepper (I use garlic salt and lemon pepper)
4-6 ribs celery, chopped
1 large yellow onion, sliced thin
1 large (16 0z) can of diced tomatoes. I use the ones with herbs and spices
1 small can tomato sauce
4 TB worcestershire
1 TB Balsamic Vinegar
1/4 cup water or red wine

Cut meat into finger size pieces
place in large plastic bag
sprinkle flour, salt and pepper in bag. Shake bag to coat meat.
Meanwhile, heat several tablespoons of shortening in large frying pan.
Fry meat on all sides till brown.
Cover meat with celery and onion.
In 4 cup measuring cup mix tomatoes, sauce, worcestershire sauce, and balsamic vinegar.

Pour 1/4 cup water or wine into pan with meat and veggies. Scrape bottom to loosen bits. Top with tomato mixture. Stir. Turn down heat and let cook on low-medium for 1-2 hours. Stir occasionally. During last half hour, remove lid to allow juice to thicken.

Serve over mashed potatoes.

So yummy!

Stir Fry Broccoli Beef

3 TB cornstarch divided

¼ tsp. garlic salt
¾ pound lean sirloin beef trimmed, raw, thinly sliced. (I also sometimes use chicken breast)
2 tsp oil
1 c. chicken broth
sliced mushrooms (I do about 2 cups) (you can do more or less to suit your tastes)
1 white onion cut into 8 wedges and broken apart
5 cups (don’t skimp) broccoli florets (or asparagus!) (or green beans!)
2 tsp minced garlic (I’ve been using the jarred minced garlic) (SO MUCH EASIER!)
⅛ tsp red pepper flakes (more if you like it HOT)
¼ cup lo sodium soy sauce

Combine 2 TB cornstarch and garlic salt. Add prepared meat and toss to coat. Stir fry meat in hot pan in small amount oil about 5 minutes or till lightly browned. Don’t over cook. Remove to plate and set aside. Add ½ c chicken broth to pan to loosen bits. Add veggies, starting with the crisper veggies that take longer to cook. toss occasionally, cooking till crisp-tender. Add 1 TB water or chicken broth if needed. Add garlic and pepper flakes - stir all till fragrant - a minute or 2. In a cup, stir together soy sauce, remaining ½ cup chicken broth, 1 TB cornstarch, and 2 TB water till blended. Stir into pan - bring to simmer and allow to thicken. Return meat, allow to heat through. Test veggies, serve when veggies are soft the way you like them. (I like them crisp-tender)


Serve over white rice, noodles, or just as is for a low-carb meal. YUM-A-LUM!

Approx 6 Weight Watchers points per 1⅓ cup serving