Swissed Beef Steak In Sour Cream Gravy

• 1 1/4 to 1 1/2 lb. beef round steak
• 1/4 c. all-purpose flour
• 1 Tbsp. dry mustard
• 1 tsp. salt
• 1 tsp. dried thyme leaves
• 1/4 tsp. black pepper
• 1 Tbsp. butter
• 1 Tbsp. vegetable oil
• 1 (16 oz.) can stewed tomatoes
• 1 large onion, sliced
• 1/2 c. diced celery
• 2 large carrots, pared and diced
• 1 Tbsp. brown sugar
• 1/2 c. sour cream

1. Trim fat and bone from meat.
2. Cut into large square pieces; lay on plastic wrap or waxed paper.
3. Mix flour, mustard, salt, thyme and pepper.
4. Sprinkle all of it over meat on both sides. Cover with another sheet of plastic or waxed paper.
5. Pound meat until flour mixture is worked into meat and does not fall off when picked up.
6. Heat butter and oil in heavy casserole or Dutch oven. Brown meat on both sides.
7. Add remaining
8. ingredients, except sour cream.
9. Cover and simmer or bake at 325u0b0 for 1 1/2 hours or until tender.
10. Stir sour cream into gravy just before serving.
11. Serve with noodles or rice.

beef round steak, allpurpose, mustard, salt, thyme, black pepper, butter, vegetable oil, tomatoes, onion, celery, carrots, brown sugar, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=201978 (may not work)