Swiss Steak (with tomato)

By McLean

Ingredients

• 1/4 cup flour or dry breadcrumbs
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 lbs. round steak, cut into serving pieces
• 2 tablespoons vegetable oil or 1 tablespoon butter
• 1 (28 oz.) can tomatoes, undrained and broken or stewed tomatoes
• 1 rib celery, chopped
• 1 or 2 medium onions, sliced
• 1 clove garlic, crushed
• 1 tablespoon bottled steak sauce or Worcestershire

Preparation

Step 1

In shallow dish, combine flour, salt and pepper. Coat both sides of steak pieces with mixture. (Or, combine breadcrumbs, salt and pepper. Place the steak on a wooden board and sprinkle with half of the crumbs mixture. Pound the steak with meat mallet. Repeat on the other side of the steak using the rest of the breadcrumbs.)

In large skillet, brown steak in oil. Remove the 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.