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
2/2 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.
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