Swiss Steak With Tomato Sauce

• 1 3/4 lb. beef cube steak
• 1/2 tsp. salt
• black pepper to taste
• 1/2 c. flour
• 3 Tbsp. butter
• 1 clove garlic, finely minced
• 1 medium onion, thinly sliced
• 1/2 c. sweet pepper, diced
• 28 oz. can crushed tomato
• 1/2 Tbsp. Worcestershire sauce
• 1 (10 oz.) can beef bouillon
• 2 Tbsp. cornstarch
• 2 Tbsp. water

1. Season the steaks on both sides with salt and pepper.
2. Dredge the steaks in flour; shake off excess.
3. Using 2 tablespoons of butter, brown the steaks on both sides in a skillet.
4. Remove the steaks and set aside.
5. Melt remaining butter; add garlic, onion and sweet pepper and cook, stirring frequently, until the onions are translucent, about 5 minutes.
6. Return the steaks to the pan, overlapping them slightly.
7. Add the tomatoes, Worcestershire sauce and bouillon.
8. Bring to a simmer and cook, covered for 1 hour and 15 minutes or until tender.
9. Skim any excess fat from the surface, then stir in the cornstarch and water mixture.
10. Bring to a simmer and allow to thicken.

beef cube steak, salt, black pepper, flour, butter, clove garlic, onion, sweet pepper, tomato, worcestershire sauce, beef bouillon, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243881 (may not work)