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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side. | 2. In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender. | 3. Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef steak	3/4 - 1	lb	boneless cut round	0.0	0.0	0.0	0.0
purpose flour	1 1/2	1/2		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
tomato	16	ounces	canned	104.3261	23.1332	5.4431	0.9072
green pepper	1/2		sliced	14.9	3.4568	0.6407	0.1267
onion	1		medium sliced	64.0	14.944	1.76	0.16
basil	1 1/2	1/2		0.3047	0.0351	0.0417	0.0085
salt	1	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.