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LOCATION: Recipes >> Beef Veal >> Swiss Steak 03

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Swiss Steak

1 1/2 pounds round steak, about 1-inch thick
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons (about) vegetable oil
1 large (6 ounces) onion, sliced
1 large rib celery, sliced
1/4 pound (generous) mushrooms, sliced
1 clove garlic, finely chopped
8-ounce can stewed tomatoes
1/4 teaspoon dried crushed basil
1/4 teaspon dried crushed oregano
1/4 teaspoon dried crushed thyme

Trim excess fat from around steak. With the edge of a heavy saucer
or a meat mallet pound flour into both sides of steak. Sprinkle
with salt and pepper. In a large skillet heat oil, add steak and
over medium-high heat brown well on both sides. Place steak in a
baking dish (about 12 by 8 by 2 inches). In drippings in the
skillet lightly cook onion, celery, mushrooms and garlic. Stir in
tomatoes, basil, oregano and thyme. Pour over steak. Cover tightly
with foil. Bake in a 300 degree oven (no need to preheat) until
steak is tender 1 1/4 to 1 1/2 hours. Place steak on a hot platter,
keeping vegetables on meat, if necessary, skim excess fat from
juices and pour around steak. Serve at once. Makes 4 servings.

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