Swiss Steak
Brown Rice
Steamed Sugar Snap Peas

Swiss Steak

4 beef cube steaks (4 oz. each)

1 Tbsp. canola oil

1 medium onion, chopped

1 celery rib with leaves, chopped

1 garlic clove, minced

1 14.5-oz. can stewed tomatoes

1 8-oz. can tomato sauce

1 tsp. beef bouillon granules

1 Tbsp. cornstarch

2 Tbsp. cold water

1. In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside.
2. In the same skillet, sauté the onion, celery, and garlic for 3-4 minutes or until tender.  Add the tomatoes, tomato sauce, and bouillon. 
3. Return steaks to the pan.  Bring to a boil.  Reduce heat; cover and simmer 1 hour 25 minutes to 1 hour 45 minutes or until meat is tender.
4. Combine cornstarch and water until smooth.  Stir into tomato mixture.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.
   Serving:  1 steak with ¾ c. sauce

1 serving Swiss Steak, ½ c. brown rice, ½ c. steamed sugar snap peas:  398 calories, 9 g fat, 2 g saturated fat, 65 mg cholesterol, 750 mg sodium, 47 g carbohydrate, 7 g fiber, 32.5 g protein