Swiss Steak (3 Versions, Stove Top, Crockpot, Oven)

Recipe Ingredients

1 lb	454g / 16oz	Boneless beef round steak - cut 3/4, inch thick
2 tablespoons	30ml	All-purpose flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 tablespoon	15ml	Cooking oil
1		Tomatoes - cut up
1		Onion - sliced and (small) separated into rings
1/2 cup	55g / 1.9oz	Celery - 1 stalk
1/2 cup	55g / 1.9oz	Carrots - sliced
1/2 teaspoon	2.5ml	Dried thyme - crushed
2 cups	320g / 11oz	Hot cooked noodles or rice

Recipe Instructions

(STOVE TOP VERSION): Trim fat from meat. Cut into 4 serving-size 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 1/4 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 serving-size 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 quick-cooking tapioca, salt and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on low-heat 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 2-quart 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 350F oven about 1 hour or until tender. Serve as above.

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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