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King Kullen

Classic Herb Stuffing

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Swiss Steak

Total preparation and cooking time: 2 hours

Servings: 6

Ingredients

  1-1/2 pounds boneless beef round or chuck shoulder steaks, cut 1/2 inch thick

  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

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Directions

Cut beef steak into 6 pieces; pound to 1/4 inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.

Heat oil in Dutch oven over medium heat until hot. Brown beef in batches. Pour off drippings.

Return beef to Dutch oven. 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.