1 1/2 pound lean round steak, trimmed and cut into 6 equal piece
1 tablespoon reduced-calorie margarine, melted
1 (16oz) can stewed tomatoes, undrained
1 small onion, sliced
1 stalk celery, sliced
1 medium carrot, scraped and thinly sliced
1 teaspoon Worcestershire sauce
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 cup water
1. Begin by flattening each steak to a roughly 1/4-inch thickness. To do so, place each piece between two sheets of heavy-duty plastic wrap and then flatten using a rolling pin or meat mallet.
2. In a large skillet, brown the now thin meat on both sides in the melted margarine. Drain off any excess fat, and then add the stewed tomatoes, sliced onion, celery, carrot, and Worcestershire sauce to the skillet. Cover the pan and then continue to cook over low heat for 1 hour and 15 minutes, or until the meat is tender. When cooked, transfer the meat to a serving plate, and keep warm.
3. After skimming any excess fat from the tomato mixture, combine the flour, salt, and water until well blended and then stir it into the tomato mixture. Cook the mixture over medium heat for about 2 minutes, stirring frequently, or until it has thickened and become bubbly.
4. Remove the sauce mixture from the heat, pour it over the meat, and serve immediately.
After cooking the meat and transferring it to keep warm, remember that the same skillet you cooked the meat in continues to be used for the rest of the recipe, even though the meat has been removed.
Per Serving--
Calories: 202
Carbohydrates: 10g
Protein: 25g
Total Fat: 6g
Cholesterol: 72mg
Fiber: 1g
Sodium: 481mg
Exchange: 2 Vegetables, 3 Lean Meats