Swiss Steak

• 3 lb. boneless chuck steak (about 1 1/2-inches thick)
• 1/3 c. brown sugar
• 1 c. flour
• salt and pepper
• 2 (1 lb.) cans tomatoes
• 2 onions, sliced
• 3 carrots, sliced
• 3 or 4 potatoes, cut in chunks
• 2 ribs celery (optional)

1. Remove excess fat from steak.
2. Put meat on well floured cutting board.
3. Score meat by cutting diamond shaped on top of meat on both sides.
4. Cover steak with flour and brown sugar. Using meat hammer (or edge of plate), beat flour into meat, turning to each side until meat and brown sugar have been taken up.
5. Melt excess fat in skillet and brown onions.
6. Remove onions and brown steak on both sides.
7. Place onions on top of steak.
8. Add tomatoes and simmer 1 1/2 hours.
9. Add other ingredients.
10. Simmer 1 1/2 hours more in 350u0b0 oven or electric skillet.

boneless chuck steak, brown sugar, flour, salt, tomatoes, onions, carrots, potatoes, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859946 (may not work)