Recipe - Swiss Steak (3 Versions Stove Top Crockpot Oven)

1 pound Boneless beef round steak,
cut 3/4, inch thick
2 tablespoon Allpurpose flour
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Cooking oil
1 cn (14 1.2oz.) tomatoes, cut
up
1 small Onion, cut or sliced up and separated
into rings
One half cup Celery, 1 stalk
One half cup Sliced carrots, (1 med.)
One half teaspoon Dried thyme, crushed
2 cup Hot cooked noodles or rice

(STOVE TOP VERSION): Trim fat from meat. Cut into 4 servingsize pieces.
Combine flour, salt and pepper. Using the notched side of a meat mallet,
evenly pound the flour mixture into the meat. In a large skillet brown the
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 One fourth hours or until meat is tender. Skim off fat. Serve with
noodles or rice. Makes 4 servings.

(CROCKPOT VERSION): Trim fat from meat. Cut into 4 servingsize pieces.
Omit flour and pounding meat. Brown the meat on both sides in hot oil. In a
electric crockpot place onion, celery, carrots, sprinkle with thyme, 2
tablespoons quickcooking tapioca, salt and pepper. Pour undrained tomatoes
over vegetables. Add meat. Cover and cook on lowheat setting for 10 to 12
hours. Serve as above.

(OVEN VERSION): Prepare and brown meat in skillet as directed above for
stove top version. Transfer meat to a 2quart baking dish. In the same
skillet combine undrained tomatoes, onion, celery, carrot, and thyme. Bring
to boiling, scraping up any browned bits in the pan. Pour over meat. Cover
and bake in a 350 oven about 1 hour or till tender. Serve as above.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #665 by essie49@juno.com (Ethel R Snyder) on Jul 11,
1997