Swiss Steaks

Adapted From The Better Homes and Gardens Cookbook

1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes

Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.

In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.

** I rarely measure the carrots and celery and instead throw as much in as I have on hand, or until it looks like enough to feed my family.