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Swiss Steak

1 pound boneless beef round steak, cut 3/4 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
16 oz can tomatoes, undrained, cut up
1 small onion, sliced, separated into rings
1/2 cup sliced celery
1/2 cup sliced carrot
1/2 teaspoon dried thyme, crushed
2 cups hot cooked rice or noodles

Trim fat from meat. Cut into 4 serving-size pieces. Combine the
flour, salt, and pepper. With the notched side of a meat mallet,
pound flour mixture into meat. In a large skillet, brown meat on
both sides in hot oil. Drain off fat. Add undrained tomatoes,
onion, celery, carrot, and thyme. Bring to boiling. Reduce heat.
Cover and simmer about 1 1/4 hours or till meat is tender. Skim
off fat. Serve with rice or noodles.

OVEN DIRECTIONS: Prepare and brown meat in skillet as above. Transfer
meat to a 2-quart square baking dish. In the same skillet, combine
undrained tomatoes, onion, celery, carrot, and thyme. Bring to
boiling, scraping up any browned bits. Pour over meat. Cover and
bake in a 350 degree oven about 1 hour or till tender. Serve as
above.

CROCKERY-COOKER DIRECTIONS: Trim fat from meat. Cut into 4 serving-size
pieces. Omit flouring and pounding meat. Brown meat in hot oil.
In a 3 1/2 or 4-quart crockery cooker, place onion, celery, and
carrot. Sprinkle with thyme, 2 tablespoons quick-cooking tapioca,
salt, and pepper. Pour undrained tomatoes over vegetables. Add
meat. Cover and cook on LOW setting for 10 to 12 hours. Serve as
above.

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