Swiss Steak With Vegetables

• 1/4 c. flour
• 2 tsp. salt
• 1 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 3 lb. beef round steak, cut in 1 1/2-inch thick pieces
• 1/3 c. Crisco
• 1/2 c. water
• 1 Tbsp. Worcestershire sauce
• 6 small potatoes, peeled and halved
• 6 medium carrots, peeled and cut in 1-inch pieces
• 1/2 c. cold water and 1/4 c. flour

1. Combine first 4 ingredients.
2. Sprinkle mixture over meat; pound in with meat mallet.
3. In Dutch oven, brown meat slowly on both sides in Crisco.
4. Remove from heat.
5. Add 1/2 cup water and Worcestershire sauce.
6. Cover tightly; cook over low heat for 1 hour.
7. Add potatoes and carrots.
8. Cover; simmer until meat and vegetable are tender, about 1 hour more, adding more water if needed.
9. Remove meat and vegetables to platter and keep hot.
10. Skim fat from meat juices.
11. Add enough water to juices to make 2 cups. Thicken with water and flour mixture and stir into meat juices in Dutch oven.
12. Cook and stir until thickened and bubbly.
13. Season to taste with salt and pepper.
14. Serve with meat and vegetables. Serves 6 to 8.

flour, salt, dry mustard, pepper, beef round steak, crisco, water, worcestershire sauce, potatoes, carrots, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682540 (may not work)