Quick-Simmered Skillet Swiss Steak
Skillet cooking couldn't be easier...this quick dish features strips of boneless beef round simmered in beef broth, tomatoes and noodles.
Ingredients
3 tablespoons cornstarch
1.75 cups Swanson® Beef Broth
1 pound boneless beef top round steak, 3/4-inch thick, cut into very thin strips
0.5 teaspoon garlic powder
0.5 teaspoon sugar
1 cup cut-up canned whole tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
4 cups medium egg noodles, cooked according to package directions without salt
1.75 cups Swanson® Beef Broth
1 pound boneless beef top round steak, 3/4-inch thick, cut into very thin strips
0.5 teaspoon garlic powder
0.5 teaspoon sugar
1 cup cut-up canned whole tomatoes
1 medium onion, cut into wedges
1 stalk celery, sliced (about 1/2 cup)
4 cups medium egg noodles, cooked according to package directions without salt
Instructions
Stir the cornstarch and 1 cup broth in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the remaining broth, garlic powder, sugar, tomatoes, onion and celery in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until it's cooked through. Serve the beef mixture over the noodles.
Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the remaining broth, garlic powder, sugar, tomatoes, onion and celery in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until it's cooked through. Serve the beef mixture over the noodles.
Quick-Simmered Skillet Swiss Steak
Skillet cooking couldn't be easier...this quick dish features strips of boneless beef round simmered in beef broth, tomatoes and noodles.
Directions
Print
Stir the cornstarch and 1 cup broth in a small bowl until the mixture is smooth.Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.Stir the remaining broth, garlic powder, sugar, tomatoes, onion and celery in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until it's cooked through. Serve the beef mixture over the noodles.
Ingredients
3 tablespoons cornstarch1.75 cups Swanson® Beef Broth1 pound boneless beef top round steak, 3/4-inch thick, cut into very thin strips0.5 teaspoon garlic powder0.5 teaspoon sugar1 cup cut-up canned whole tomatoes1 medium onion, cut into wedges1 stalk celery, sliced (about 1/2 cup)4 cups medium egg noodles, cooked according to package directions without salt
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