Swiss Steak

¾ cup flour 180 ml
1 ½ tbsp dry mustard 22 ml
1 ½ tsp salt 7 ml
¼ tsp pepper 1 ml
2 ½ lb round steak 1.1 kg
cut 1 inch (2.5 cm) thick
3 tbsp cooking oil 45 ml
1 ½ cups sliced onion 375 ml
1 clove garlic, chopped fine 1 clove
2 large carrots, diced 2 large
4 cup coarsely chopped 1 L

peeled tomatoes
2 tbsp Worcestershire sauce 30 ml
2 tbsp brown sugar 10 ml
Mashed or boiled potatoes

Combine flour, mustard, salt and pepper. Pound as much of the mixture as possible into the steak with a meat pounder or the edge of a heavy plate. Cut meat into serving-size pieces.

Heat oil in large heavy skillet or Dutch over. Brown meat well on both sides. Sprinkle onion, garlic and carrots over meat. Add tomatoes. Worcestershire sauce and brown sugar. Cover and heat gently until tomatoes begin to break up. Stir sauce to blend, turn meat pieces over, cover tightly and simmer about 2 hours of until meat is very tender. Stir often and add a little water if necessary to keep the sauce from sticking. Serve with potatoes

Ref: Margo Oliver “The Good food”
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