Pineapple Swiss Steak

• 1 (3 lb) round steaks, 1 1/2 inch thick
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt, to taste
• 1 teaspoon paprika
• 1/4 teaspoon black pepper, to taste
• 1/4 cup bacon drippings or 1/4 cup shortening
• 1 (20 ounce) can pineapple rings, undrained
• water, as needed
• 1 (1 3/8 ounce) envelope dry onion soup mix
• 1 green bell pepper, seeded,cut into thin rings
• 1 tomatoes, cut into eigths
• 1 tablespoon cornstarch
• 1/4 cup cold water

1. Set meat on a wax paper lined cutting board.
2. Mix together flour with salt, paprika, and pepper.
3. Cover meat with the seasoned flour; using a meat mallet, pound the steak, turning the meat over several times, until all of the flour has been pounded into the meat.
4. Brown steak on both sides in bacon dripppings in a large skillet; drain off any excess fat.
5. Drain pineapple, reserving juice.
6. Add enough water to the pineapple juice to measure 2 cups liquid.
7. Whisk together this liquid with the onion soup mix and then pour over the steak.
8. Cover and simmer for about 2 hours, or until meat is tender.
9. Top with pineapple rings, green pepper, and tomato wedges during the last 10 minutes of cooking time.
10. Remove steak to a platter and keep warm.
11. Whisk together the cornstarch and the 1/4 cup cold water, then add to the pan juices, stirring constantly until slightly thickened.
12. Pour sauce over the steak and serve.

flour, salt, paprika, black pepper, bacon, pineapple rings, water, onion soup, green bell pepper, tomatoes, cornstarch, cold water

Taken from www.food.com/recipe/pineapple-swiss-steak-96705 (may not work)