Swiss Steak

• 2 lb. beef round steak
• 2 Tbsp. all-purpose flour
• 4 Tbsp. oil
• 2 large onions, sliced
• 1 medium green pepper, cut into strips
• 1 clove garlic, minced
• 1 (16 oz.) can tomatoes, chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Trim fat from steak; cut into serving pieces.
2. On a board, with a meat mallet, pound flour into steak.
3. In skillet, over medium-high heat, in 2 tablespoons oil, cook meat until well browned on both sides.
4. Remove steaks from skillet.
5. In same skillet, heat other 2 tablespoons oil.
6. Add onions, green pepper and garlic.
7. Cook until onions are lightly browned.
8. Stir in tomatoes, salt and pepper; heat to boiling.
9. Return steaks to skillet.
10. Reduce heat to low.
11. Cover; simmer 1 1/2 to 2 hours, until meat is fork-tender.
12. Remove steaks.
13. Cook tomato mixture until thickened.
14. Spoon over steaks.
15. Great served over rice or noodles.

beef round steak, flour, oil, onions, green pepper, clove garlic, tomatoes, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=894414 (may not work)