Recipe - Delicious Swiss Steak

2 pound Round steak 3/41" thick;
cut 3" X 4"
One half cup Flour; for dredging
One half teaspoon Salt; for dredging
One half teaspoon Black pepper; for dredging
One half teaspoon Dry mustard; for dredging
One half cup Bacon grease
1 cn Stewed tomatoes
1 md Onion; chopped fine
4 ounce Canned mushrooms; cut or sliced up
1 cn Beer; (dark beer is best!)
1 tablespoon Worcestershire sauce
One half teaspoon Thyme
2 cup Beef broth
1 tablespoon Brown sugar
Salt & pepper to taste

Discard any meat fat. Dredge the meat pieces in salted and peppered flour
with the dry mustard sprinkled over it. Melt bacon grease in a large
skillet and brown meat pieces in bacon grease. Remove meat from skillet.
Set aside. Remove as much of the remaining grease as possible, but leave
all the browned flour. Put remaining ingredients in skillet. Add meat. Cook
covered about 1 hour. Remove cover and cook down liquid to gravy
consistency.

Serving Ideas : Serve with rice, mashed potatoes, or noodles

NOTES : This makes a wonderful gravy! I use bacon grease, but it could
be made with oil. The recipe is adapted from one that was intended for
venison or elk. The original recipe was cooked in the oven or crockpot. I
like to cook it on the stovetop so I can monitor the gravy thickness more
easily and stir it as needed to prevent sticking. Lou Parris
lbparris@earthlink.net 1/97
Recipe by: Lou Parris

Posted to TNT Recipes Digest by Lou Parris lbparris@earthlink.net on Mar
16, 1998