Recipe of the Week ~ Swiss Steak

SWISS STEAK
I had never eaten this until I made it for dinner tonight, and it was gooood and oh so easy. From my favorite cookbook, the Bridal Edition of the Better Homes & Gardens Cookbook.

1 lb. boneless beef round steak, cut 3/4 inch thick
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. oil
1 (14.5 oz) can of diced tomatoes with basil, oregano, and garlic; undrained
1 small onion, sliced and separated into rings
1/2 cup sliced celery
1/2 cup sliced carrots
2 cups hot cooked noodles or mashed potatoes

1. 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 onto each side of the meat.
2. In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, celery, carrot, and onion. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until meat is tender. Serve with noodles or mashed potatoes.