Tomato Swiss Steak

• 1 (2 lb.) boneless beef chuck or round steak, cut 1-inch thick
• 2 Tbsp. flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. shortening
• 1 medium sliced onion
• 2 sliced celery stalks
• 1 (14 1/2 oz.) can stewed tomatoes
• 2 tsp. Worcestershire sauce
• chopped parsley (optional)

1. Sprinkle beef
2. with
3. the
4. flour, salt and pepper.
5. Melt shortening in a large skillet; add onion and celery.
6. Cook for 2 minutes,
7. stirring.
8. With a slotted spoon, remove to a bowl. Add beef
9. to
10. the
11. skillet;
12. brown well on both sides.teturn onion and
13. celery to the skillet.
14. Stir in the stewed tomatoes and Worcestershire
15. sauce.
16. Cover and simmer over low heat for 1 to 1 1/2
17. hours,
18. or
19. until
20. the
21. beef is fork-tender after stirring often
22. andtddingtater, if necessary, for a sauce. Sprinkle with chopped parsley, if desired, before serving.

boneless beef chuck, flour, salt, pepper, shortening, onion, celery stalks, tomatoes, worcestershire sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720330 (may not work)