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Swiss Steak

2-3 pounds top round, bottom round, or bone-in round steak, cut 3/4 inch thick
1 large or 2 medium onions, sliced thickly
1 T dry yellow mustard
2 cups flour
garlic powder or minced garlic
1 can tomato sauce
1 can whole tomatoes and juice
1 cup water

Trim fat and bone, if applicable, from the round steak and cut it
into serving-size pieces (these should be slightly smaller than an
ordinary serving). Cover part of your countertop with brown paper
or parchment paper. Mix the flour, salt, pepper and mustard
together, and put a heavy dusting of it on the paper. Using a meat
mallet, pound the pieces of round steak, first one side and then
the other, always keeping them covered with the flour mixture (be
careful ;-) that first whack of the mallet on top a piece of meat
with some flour underneath can be messy) When finished tenderizing
all the pieces, heat about 3-4 T. oil (can be olive oil) in a large
frypan. When the oil is about 350 deg., add the meat pieces, (and
garlic, if using minced garlic) frying until brown (try and turn
them only once).

If there is excess oil in the pan at the end of the frying, drain
it or wick it out with paper towel. Add the slices of onion,
distributing them evenly over the top of the meat pieces. Sprinkle
a little oregano or Italian seasonings and garlic powder (unless
you used minced garlic) over the meat pieces and onion. Over this,
pour 1 can of tomato sauce, then 1 C. water, and then the can of
whole tomatoes.

Turn the temperature under the frypan down to "simmer" and let
cook, covered, for about 45 minutes to one hour. Lift out individual
pieces of meat with spatula, leaving cooked onions and tomato chunks
on top. Serves about 6 persons.

This is especially good with roasted potatoes, steamed broccoli
and crusty Italian bread.

Note: If you buy steak that is already tenderized, just flour it
very thoroughly with the dry ingredients mixture.


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