Swiss Steak
By Annie Sundy · Originally from Aunt Laura's 2003 cookbook
Leusch · Mains: Beef, Pork and Lamb
Ingredients
- Round Steak, pounded
- Butter
- Small Carrots
- Green Pepper, cut in chunks
- 2 or 3 Large Cans Stewed Tomatoes
- Flour, seasoned
- Oil
- Celery, sliced
- Small Onions
Method
- Dredge the meat in seasoned flour.
- Brown in a mixture of butter and oil.
- Remove the meat to a roasting pan.
- In the same skillet, brown the vegetables and put them in the roasting pan.
- Add the stewed tomatoes.
- Cover and bake at 350 degrees for at least 2 hours.