Swiss Steak with Tomato

By McLean

Ingredients

• 1/2 cup flour or dry breadcrumbs
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 lb. round steak, cut into serving-size pieces
• 2 tablespoons vegetable oil or 1 tablespoon butter, melted
• 2 (8 oz.) cans stewed tomatoes
• 1 rib celery, chopped
• 1 or 2 medium onion, sliced
• 1 clove garlic, crushed
• 1 tablespoons steak sauce or Worcestershire

Details

Servings 6

Preparation

Step 1

In a shallow dish, combine flour (or breadcrumbs), salt and pepper. Coat both sides of steak pieces. Pound steak with meat mallet, making sure both sides are coated.

In large skillet, brown steak in oil. Remove meat from pan and drain excess fat. Return steak to skillet. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until tender.

If desired, thicken gravy with additional flour dissolved in a small amount of water.