Swiss Steak Recipe

Ingredients

1 pound boneless round steak, cut into 3 / 4 inch thick

2 tablespoons all-purpose flour

1 / 4 c. teaspoon salt

1 / 4 c. teaspoon black pepper

1 tablespoon cooking oil

A 14.5-ounce can diced tomatoes with basil, garlic, oregano, undrained

1 small onion, cut into rings

1 / 2 cup sliced celery (1 stalk)

1 / 2 cup chopped carrot (1 medium)

1 recipe mashed potatoes or 24 oz package refrigerated mashed potatoes, heated according to package directions

Directions

1. Remove fat from meat. Cut into portions of size four. Mix flour, salt and pepper. With the notch of a meat mallet, pound the flour mixture into meat.

2. In a large skillet brown meat on both sides in hot oil. Drain fat. Add undrained tomatoes, onion, celery and carrot. Bring to a boil, reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Remove the fat. Serve with mashed potatoes.

3. Makes 4 servings

4. Oven directions: Prepare and cook meat in the pan as above. Transfer meat to a baking dish place 2 quarts. In same skillet combine undrained tomatoes, onion, celery and carrots. Bring to a boil, scraping browned bits. Pour over meat. Cover and bake in an oven at 350 degrees F for 1 hour or until tender. Serve as above.