Savory Swiss Steak

1/2 cup all-purpose flour
1 tablespoon dry mustard
1 1/2 pounds round steak, cut 1-inch thick
2 tablespoons vegetable oil or bacon drippings
1 (14.50-ounce) can diced tomatoes
1 cup sliced onions
1/2 cup diced celery
2 or 3 carrots, diced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar, firmly packed
Salt and ground pepper

Mix flour with mustard. Sprinkle flour mixture over steak and pound it in with a cleated meat mallet. Cut pounded steak into serving-size pieces.
Heat oil in a wide, heavy frying pan over medium-high heat. add meat and cook, turning once, until browned on both sides. If you are baking meat, transfer it to a shallow baking pan.
Add tomatoes and their liquid, onions, celery, carrots, Worcestershire and sugar to meat in baking pan or frying pan. Season to taste with salt and pepper.
Cover and bake in a 350*F (175*C) oven (or bring to a boil, then reduce heat, cover and simmer) until meat is tender when pierced, about 1 1/2 hours.

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SWISS STEAK RECIPE

2 cuts round steak or sirloin steak
1/2 tsp salt
1/2 tsp pepper
1/2 cut flour
1 package brown gravy mix
1 package onion soup mix
1/4 to 1/2 cup oil
2 cups water

Cut steak into serving size pieces. Mix salt, pepper and flour in zip lock bag. Add steak pieces and shake to coat. Brown steak in small amount of oil. Scrape pan for drippings. Remove steak pieces and place in 9 x 11 pan.
Add remaining flour to drippings. Add soup mixes and water to make gravy. Pour gravy over steak.

Cover and bake at 250°F degrees for 2 hours.

Serve with potatoes, rice or noodles as desired.

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Recipe: Swiss Steak
site: www.donogh.com/cooking/withsoup/swiss.shtml
Slow cooking makes this round steak really tender, cooked in a tasty gravy.

Recipe: Swiss Steak
site: www.donogh.com/cooking/beef/swiss.shtml

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