Swiss Steak

Serves 6

1 lb beef top round steak, trimmed of fat
1/4 C whole-wheat flour
Freshly ground black pepper to taste
1/2 C chopped onion
1 can (6 oz) no-salt-added V8 vegetable juice
1 can (16 oz) low-sodium tomatoes, crushed
1/2 C low-sodium beef broth
1-1/2 C carrots, julienned
Parsley sprigs

Coat steak with flour and pepper. To tenderize the meat, pound flour into both sides of the steak with a mallet. Sauté steak on each side until browned.

Remove from skillet and set aside. Sauté onions in the same skillet until tender. Return steak to skillet. Add juice, tomatoes, and broth. Cover and simmer for 1 hour. Add carrots and simmer until they are tender, about 30 minutes.

Transfer steak to a serving dish. Spoon vegetables and sauce over the meat.

Garnish with parsley.

Suggestions:

Worcestershire sauce to taste may be added.
Serve with rice or noodles.