Classic Swiss Steak

• 2 large carrots, sliced
• 2 tablespoons canola oil, divided
• 1 pound beef top round steak or sirloin steak
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• Hot cooked egg noodles

1. In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
2. Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

carrots, canola oil, tomatoes, tomato sauce, sugar, oregano, onion, celery, mushrooms, egg noodles

Taken from www.tasteofhome.com/recipes/classic-swiss-steak/ (may not work)