Swiss Steak Bh&G Year 1937

• 1 lb boneless beef round steak, cut 3/4 inch thick
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cooking oil
• 16 ounces diced tomatoes
• 1 small onion, sliced into rings
• 1/2 cup sliced celery (one stalk)
• 1/2 cup sliced carrot (1 medium)
• 1/2 teaspoon dried thyme, crushed between fingers

1. Trim fat from meat. Cut into 4 serving size pieces.
2. Combine the flour, salt and pepper. With the notched side of a meat mallot, pound flour mixture into meat, both sides.
3. In a large skillet brown meat on both sides in hot oil. Drain off fat.
4. Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boil, reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
5. Skim off any fat.
6. Serve over rice or noodles.
7. Oven directions:
8. Prepare and brown meat in skillet, as above. Transfer meat to a 2 qt baking dish.
9. In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to a full boil, scraping up any browned bits.
10. Pour over meat.
11. Cover and bake in a 350 degree oven about 1 hour until tender. Serve over rice or noodles.

steak, flour, salt, pepper, cooking oil, tomatoes, onion, celery, carrot, thyme

Taken from www.food.com/recipe/swiss-steak-bh-g-year-1937-408713 (may not work)