1 1/2 lbs. lean round steak
2 tbsp. flour
1/2 tsp. seasoned salt 1/8 tsp. paprika Vegetable cooking spray 1/2 c. beef broth 1/2 c. vegetable juice (V-8) 1/4 tsp. dried thyme
1 med. onion, sliced
2 carrots, cut into thin strips
2 stalks celery, cut into thin strips 1 lg. leek, cut into thin strips (optional) 1 tbsp. parsley
Cut steak into serving size pieces. Trim fat. Combine flour, salt, and paprika. Drench steak in flour mixture. Pound steak with mallet. Coat skillet with cooking spray. Put pan on medium heat until hot. Brown steak on both sides. Remove and drain on paper towel. Wipe pan drippings from skillet with paper towel. Combine broth, vegetable juice, and thyme in skillet. Bring to boil and return meat to skillet. Add onion. Cover; reduce heat and simmer for 1 hour. At end of hour, add celery, carrots, and leek. Simmer, uncovered, for 15 minutes until the vegetables are tender. Sprinkle with parsley. Makes 6 servings.
TUNA SALAD 2 oz. tuna, drained
2 tbsp. low-cal Thousand Island dressing (Recipe in Miscellaneous) 1 stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese
Mix all ingredients and serve on lettuce leaf or bread.
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