Title: Swiss Steak
Categories: Entree Beef
Yield: 4 Servings
| 1 | c | Garlic; mashed |
| 1/2 | c | Flour |
| 1/2 | c | Celery; sliced |
| 6 | | Med Carrot; quartered length |
| 2 | lb | Steak; 1" thick round steak |
| 1/4 | c | Vegetable oil |
| 1 | | Lg Onion; sliced |
| 16 | c | Tomato |
| | | Salt & pepper; to taste |
Rub steak with garlic and sprinkle with salt and pepper. Pour 1/4 cup of
flour onto meat and pound it into the steak with a meat pounder or the edge
of a heavy saucer. Turn and prepare other side in the same manner. Heat oil
in a large frying pan and brown meat on both sides. Add remaining
ingredients. Cover tightly and simmer over low heat for 1 1/2 hours or
until meat is tender. Cut into serving sized pieces and serve with gravy
from pan. Good with noodles, rice or mashed potatoes. FROM: RICHARD CONOLY
(PCXG68A) By fatfree-request@fatfree.com on Jun 16, 1997