Savory Swiss Steak
1/2 cup all-purpose flour
1 tablespoon dry mustard
salt and pepper
1 1/2 pounds round steak, cut 1 inch thick
2 tablespoons salad oil, or bacon fat
1 can (1 lb.) tomatoes
1 cup sliced onions
1/2 cup diced celery
2 to 3 carrots, diced
2 tablespoons Worcestershire
1 tablespoon brown sugar
Mix flour, mustard, salt, and pepper. Sprinkle meat with the mixture and pound it into the steak with a meat pounder, a potato masher, or the edge of a plate. Cut pounded steak into individual portions. Heat the oil in a heavy frying pan or Dutch oven over medium high heat; brown meat on both sides in the oil.
Pour remaining ingredients over meat; add salt and pepper to taste. Cover and bake in a 350 F. oven, or simmer on top of the stove, for about 1 1/2 hours or until meat is tender. Serves 4.
1/2 cup all-purpose flour
1 tablespoon dry mustard
salt and pepper
1 1/2 pounds round steak, cut 1 inch thick
2 tablespoons salad oil, or bacon fat
1 can (1 lb.) tomatoes
1 cup sliced onions
1/2 cup diced celery
2 to 3 carrots, diced
2 tablespoons Worcestershire
1 tablespoon brown sugar
Mix flour, mustard, salt, and pepper. Sprinkle meat with the mixture and pound it into the steak with a meat pounder, a potato masher, or the edge of a plate. Cut pounded steak into individual portions. Heat the oil in a heavy frying pan or Dutch oven over medium high heat; brown meat on both sides in the oil.
Pour remaining ingredients over meat; add salt and pepper to taste. Cover and bake in a 350 F. oven, or simmer on top of the stove, for about 1 1/2 hours or until meat is tender. Serves 4.
