Swiss Steak (Western Style)

• Yield 4 servings
• 1½ lb. round steak, ¾” thick

Mix together:

• ¼ cup flour
• 1 tsp. salt
• ¼ tsp. black pepper
• 1½ tbsp. salad oil
• 2 cloves garlic, curshed

Vegetables:

• 1 round onion, cut in ½, slice ¼” thick
• 1 bell pepper, cut in ½, remove seeds, slice ¼” lengthwise
• 2 stalks celery, slice ¼” diagonally

Mix together:

• 1 – 1 lb. can peeled whole tomatoes
• 1 – 6 oz. can tomato paste
• 2 tsp. Worcestershire sauce
• 2 tbsp. brown sugar
• 1 tsp. salt
• ¼ tsp. monosodium glutamate
• ¼ tsp. black pepper

Slit side fat of round steak vertically 3″ apart. Cut meat into 4-5 serving pieces. Lay pieces on cutting board; sprinkle ½ flour mixture on meat. Pound each piece well with meat mallet or edge of heavy plate. Turn meat, sprinkle rest of flour mixture; pound to break up tough connective tissues and make meat tender.

Heat oil and garlic in large skillet; remove garlic. Fry both sides of meat until well browned. Remove meat into baking pan or glass casserole dish.

Top meat with sliced vegetables and tomato mixture. Cover with aluminum foil; bake in preheated 350 degrees F. oven 1½ hour until meat is fork tender.