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Savory Swiss Steak

Source of Recipe


Dorothy Filer






List of Ingredients



• 1/2 cup flour
  
• 1 Tbsp dry mustard
  
• 1-1/2 lbs. round steak, cut 1-inch thick
  
• 2 Tbsp oil or bacon drippings
  
• 1 can (about 14-1/2 ounces) tomatoes
  
• 1 cup sliced onions
  
• 1/2 cup diced celery
  
• 2 to 3 carrots, diced
  
• 2 Tbsp Worcestershire sauce
  
• 1 Tbsp brown sugar
  
• Salt and pepper to taste
  






Instructions



1. Mix flour with mustard; sprinkle over steak and pound it in with a cleated meat mallet. Cut steak into serving-size pieces.
   
   
2. 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.
   
   
3. Cut up tomatoes; add tomatoes and their liquid, onion, celery, carrots, Worcestershire sauce and sugar to meat in baking or frying pan. Season with salt and pepper. Cover and bake at 350 degrees, F (or bring to a boil, reduce heat, cover and simmer) until meat is tender, about 1-1/2 hours.
   
   Makes 4 generous servings.