Swiss Steak
2 lbs. rump, round, or chuck cut 2 inches thick
1/2 cup flour
2 tsp. salt
1/4 cup fat or suet
1/4 onion, sliced
2 cups boiling water
1 cup canned tomato or 4 fresh tomatoes
Take all bone out meat and cut meat in pieces suitable for individual servings. Pound flour and salt into meat. Heat the fat and brown meat on both sides. Add boiling water and onion and simmer for 1 to 2 hours. About 10 minutes before the meat is served, add tomatoes.
