Great steak, less salt
With moderation it is possible to eat the food you enjoy and still achieve healthy numbers.
As we work to reduce sodium intake, lowering salt intake seems to parallel. A high sodium intake may lead to increased hypertension and cause major difficulties. Food can be prepared as well as enjoyed with lowered sodium – yes, that includes salt.
Michigan State University Extension recommends the below Swiss steak recipe which does not necessarily eliminate salt all together, but instead demonstrates how you can still incorporate salt by using smaller portions. Just like all food, salt is OK – as long as it is used in moderation. You can find more ways to help lower your salt intake (and still maintain flavor) by reading the U.S. Department of Agriculture fact sheet titled “Salt and Sodium: Ten Tips to Help You Cut Back.”
The following recipe serves one to two people.
1/4 pound cube steak
1 teaspoon paprika
1/2 cup all-purpose flour
A pinch of salt
1 – 15 ounce can of stewed tomatoes with green peppers and onions
Combine flour, paprika and salt in a re-sealable bag. Add steak and coat. In a sauce pot, brown steak on both sides. Add stewed tomatoes and bring to a simmer. Cover and simmer for 15 minutes. Simmer uncovered for about five minutes to evaporate some moisture from tomatoes.
MSU Extension offers nutrition education classes for those at risk of diabetes and for those living with other chronic conditions. By learning useful substitutions and healthy, low-budget recipes, it is possible to achieve healthy numbers.