Swiss steak

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/2 lbs beef round steak, cut 3/4 in thick
3 tbsp flour
1 tsp salt
2 tbsp shortening
1 (16 oz) can tomatoes, cut up

Preparation instructions

Cut meat into 6 serving size pieces. Combine flour and salt; pound 2 tbsp of the flour mixture into meat. In a 10 inch skillet brown meat on both sides in hot shortening. Drain off excess fat. Add undrained tomatoes, onion, celery, carrot, and Worcestershire. Cover ad cook over low heat about 1 1/4 hr or until meat is tender. Remove meat to a serving platter; keep warm. Skim off excess fat from tomato mixture. Combine 1/4 c. cold water and the remaining flour mixture; stir in tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 more min. Pass with meat. Serve meat and sauce with hot cooked rice or noodles.

Oven Swiss Steak:
Prepare Swiss Steak as above, except after browning meat in hot shortening, transfer meat to a 12×7 baking dish. Stir remaining flour mixture into pan drippings in skillet. Stir in undrained tomatoes, onion, celery, carrot, and Worcestershire. Cook and stir till thickened and bubbly. Cook and stir 1-2 min more. Pour over meat in baking dish. Bake, uncovered, in a 350° oven for 1 hr 20 min or until meat is tender. Serve with hot cooked rice or noodle.

Crockery cooker Directions:
Prepare swiss steak as above, except cut meat to fit into electric slow cooker. After browning meat in hot shortening, transfer meat to crockery cooker. Stir remaining flour mixture into pan drippings in skillet. Stir in undrained tomatoes, onion, celery, carrot, and Worcestershire. Cook and stir till thickened and bubbly; pour over meat in crockery cooker. Cover and cook on low-heat setting for 8-10 hours. Season with salt and pepper. Serve with hot cooked rice or noodles.

Submitted by: Jennifer L