Swiss Steak with Fresh Tomatoes

For a change of pace, serve this fat-trimmed classic with hot
cooked strands of spaghetti squash.

Makes 4 Servings

2 tablespoons all purpose flour
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried rosemary or marjoram, crushed
1/4 teaspoon pepper
12 ounces lean cubed steaks
Nonstick spray coating
2 stalks celery, sliced
1 medium carrot, thinly sliced
1 large leek, sliced or 1 medium onion, sliced
1/2 cup water
2 cloves garlic, minced
1/2 teaspoon instant beef bouillon granules
2 large tomatoes, chopped
2 tablespoons dry red wine or water
1 tablespoon tomato paste

In a shallow dish combine flour, oregano, rosemary or marjoram, and pepper.
 Coat both sides of meat pieces with flour mixture.  Spray a large nonstick
skillet with nonstick spray coating. Brown meat on both sides over medium heat.
 Add celery, carrots, leek or onion, water, garlic, and beef bouillon granules to
skillet.  Bring to boiling; reduce heat.  Cover and simmer for 15 minutes.  Add
tomatoes, wine and tomato paste to the skillet.  Cover and simmer about 2
minutes more or till the meat and vegetables are tender.

POINTS:  4.5 (3.5)

PER SERVING: 189 Calories, 22 g Protein, 5 g Fat,
13 g Carbohydrate, 218 mg Sodium, 3 g Dietary Fiber

* Whenever possible, I calculate ALL my Points on my website with my Offline Points Calculator
in the Half Points Mode, which rounds UP to the nearest Half Point. This keeps my site consistent.

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