Maudie's Swiss Steak

• 1 12 lbs boneless beef round steak or 1 12 lbs chuck steaks, cut 1/2-inch thick
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 cup finely minced carrot
• 1 cup finely chopped onion
• 1 cup water
• 34 cup finely chopped celery
• 12 cup diced fresh tomatoes or 12 cup diced canned tomato
• 14 cup ketchup
• 1 tablespoon cider vinegar
• 2 12 cups uncooked bow tie pasta, cooked

1. Cut beef steak into 6 pieces; pound to 1/4-inch thickness.
2. Combine flour, salt and pepper.
3. Lightly coat beef with flour mixture.
4. Heat oil in large heavy pan over medium heat until hot.
5. Brown beef and pour off drippings.
6. Add remaining ingredients, except pasta; bring to a boil.
7. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender.
8. If sauce becomes too thick, stir in a little water.
9. Prepare pasta .
10. Serve over cooked pasta.
11. Makes 6 servings.

chuck, allpurpose, salt, ground black pepper, vegetable oil, carrot, onion, water, celery, tomatoes, ketchup, cider vinegar, pasta

Taken from www.food.com/recipe/maudies-swiss-steak-292134 (may not work)