90's-Style Swiss Steak

• 2 hrs
• 6 SERVINGS
• 340 Cal
• 25 g Protein

Ingredients:

• 1 beef Chuck Shoulder Steak, Arm Steak or Cross Rib Steak, cut 1/2 inch thick (about 1-1/2 pounds)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 3/4 cup finely chopped carrots
• 3/4 cup finely chopped onion
• 3/4 cup water
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 1/2 cup prepared picante sauce
• 1/4 cup ketchup
• 1 tablespoon distilled white vinegar
• 2-1/2 cups uncooked bow tie pasta, cooked

Cooking:

1. Cut beef Chuck Shoulder Steak into 6 pieces; pound to 1/4 inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
2. Heat oil in large stockpot over medium heat until hot. Brown steak in batches. Pour off drippings, if necessary.
3. Return steaks to stockpot. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.