By Leah Davey
Pork Swiss Steak
can use 2-4lb meat, recommended floured if using beef
for tomato intolerance, use 2 cans carrots drained and blended, 1 tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp basil
instead of canned broth, can use 3.5 cups broth
Updated at: Sun, 10 Mar 2024 20:53:02 GMT
Nutrition balance score
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Ingredients
6 servings
2 lbpork loin
cubed, shoulder, or butt, or cubed beef, or vegan meat patties
olive oil
salt
pepper
10 ozcarrots
shredded
1 headcelery
diced, all the ribs
1onion
diced
salt
pepper
15 ozcan tomato sauce
or sub ingredients below
2cans carrots
drained, blended in food processor, tomato intolerance
1 tspgarlic powder
tomato intolerance
½ tspdried oregano
tomato intolerance
½ tspdried basil
tomato intolerance
2cans beef broth
or vegetable broth
3 spoonfulsflour
to thicken, heaping
potatoes
for mashing
roaster pan
or covered baking dish
oil spray
Instructions
Step 1
Spray roaster pan with Pam. Cut 2 lb (or 41b) of pork loin/shoulder/butt
into small pieces (slightly smaller than cubes). Brown pork in olive oil
with salt and pepper and move to roaster pan. Cook a bag of shredded
carrots, 1 head diced celery, 1 diced onion, salt, and pepper in skillet and
add 1 can tomato sauce*, 2 cans of beef broth, and a few spoonfuls of
flour to thicken. Pour over pork in roaster pan. Bake at 350°F (180c) for
2 hours. Serve with mashed potatoes
* Notes:
If unable to eat tomato,use:
2 cans carrots drained and blended in food processor
1 tsp garlic powder
1/2 tsp oregano
12 tsp basil
