Swiss Steak

(modified from The Hood's Basic Cook Book)
(Heseltine and Dow)

1-1/2 lbs Steak
1-1/2 tsp Salt
1/2 cup Flour
1/2 tsp Pepper
3 Tbsp suet fat best, or olive oil
1 med Onion, sliced
1 can crushed Tomatoes, (16oz)
2 Beef bouillon, or as needed

Mix salt, black pepper, flour, and pound into 1-1/2 inch steak,
until most all the flour has been taken up by meat. If using plastic
bag, it may be necessary to alternate pounding meat, from flour bag
to board to encourage flour usage. Brown in oil, reserve.
In the oil, saute onions a "bit", return steak to blend with,
top with tomato. Cover and simmer stove top, or bake covered in
heavy pot at 350 deg. (approx. 1-1/2 hrs, or till tender)
Use remaining flour to thicken if needed.
Serve wide pasta noodles on side, smothered over with sauce.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/