Let them eat steak (for less!)

Written by Lauren Graf    Steak is a favorite comfort food of mine, so I hate that it has a bad diet name. Yes, some types are high in saturated fat, but there are plenty that aren’t. I like round steak: It’s a lean, mean, vitamin machine (rich in many important nutrients such as iron, zinc, and selenium as well as vitamins B6, B12, and niacin). And unlike other cuts — I’m looking at you, filet mignon! — round steak doesn’t do damage to your wallet. You’ll feel like you’re getting a fancy meal for half the price, especially when you make my Swiss steak.

Some Swiss steak recipes call for lots of oil or bacon drippings. This one accomplishes its taste with a small amount of olive oil and generous portions of vegetables like tomatoes and carrots, which also help bulk up the potassium and vitamin C content. It’s an easy dish to make, though the bake time is a bit long. But good things come to those who wait: The slow cooking makes for a tender, flavorful meat. So pop this hearty meal in the oven, and relax at home on a cold winter’s night.

Lauren’s Swiss Steak

Serves: 5

Total Time: About 2 hours

Ingredients:

• 1½ pound round steak, about 1-inch thick
  
• ¼ cup of flour
  
• Salt and pepper to taste
  
• 1 tablespoon olive oil
  
• 2 onions, chopped
  
• 2 stalks celery, thinly sliced
  
• 3 medium carrots, finely chopped
  
• 3 cloves garlic, minced or finely chopped
  
• ¼ teaspoon each of dried basil, oregano, thyme
  
• 1 8-ounce can stewed tomatoes
  
• ½ cup red wine