Swiss Steak

• 2 to 3 lb. round steak
• flour
• salt and pepper
• 2 beef bouillon cubes, dissolved in 2 c. water
• 1 large onion
• 1/4 red wine (optional)

1. Using waxed paper, sprinkle paper with flour, salt and pepper one side of steak.
2. Lay seasoned side down in flour.
3. Sprinkle top side with salt and pepper and flour.
4. Pound with large knife or tenderizing tool.
5. Turn and pound other side of meat.
6. Cut meat into serving sizes, carefully keeping as much coating on as possible.
7. Just cover large frying pan with oil.
8. Brown both sides of meat.
9. You may have to do this in two groups.
10. When all meat is browned, return to frying pan and layer with slices of onion. Carefully add bouillon mixture and wine.
11. Reduce heat to simmer for about an hour, using egg turner to keep meat from sticking during cooking.

flour, salt, bouillon cubes, onion, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772402 (may not work)