Recipe: Shortcut Swiss Steak

SHORTCUT SWISS STEAK

1 (14 1/2 oz) can Swanson Beef Broth, divided use
3 tablespoons cornstarch
1 pound boneless beef top round steak, 3/4-inch thick
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1 cup cut-up canned tomatoes
1 medium onion, cut into wedges
1 celery stalk, sliced (1/2 cup)
4 cups cooked medium egg noodles, hot (cooked without salt)

In bowl mix 1 cup broth and cornstarch until smooth. Set aside.

Slice beef into very thin strips. (To make slicing easier, freeze beef 1 hour.)

In medium nonstick skillet over medium-high heat, cook beef in 2 batches until browned, stirring often. Set beef aside.

Add remaining broth, sugar, garlic powder, tomatoes, onion and celery. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef to pan and heat through.

Serve over noodles.

Servings: 4
Source: Swanson