Company Swiss Steak

• 2 lb. round steak (about 1-inch thick)
• 1/2 c. flour
• 1/2 tsp. salt
• 2 medium onions, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 tsp. paprika
• 1 (1 lb.) can stewed tomatoes, cut in small pieces
• 1 can beef broth (10 1/2 or 13 1/2 oz. size)
• 1/2 c. dry red wine
• 1/2 small green pepper, cut in strips
• 1 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1 garlic clove, minced
• 1 (4 oz.) can sliced mushrooms, drained

1. Cut steak into small pieces.
2. Pound flour and salt into steak. Heat oil and brown on both sides.
3. When steak is brown, cook onion until limp. Add all ingredients except wine and mushrooms. Simmer 1 hour, covered. Add wine and mushrooms and cook 30 minutes more. This should be watched and diluted, if necessary, with the mushroom liquid or add more wine as necessary. Serve with mashed potatoes or egg noodles.

flour, salt, onions, carrots, stalks celery, paprika, tomatoes, beef broth, red wine, green pepper, worcestershire sauce, pepper, garlic, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221137 (may not work)