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Swiss Steak
1 1/2 Lb beef boneless round, tip -or chuck steak 3/4" thick 3 tbl flour 2 tbl vegetable oil 1 tsp dry mustard 1/2 Tsp salt 1 Can (16 ounces) whole tomatoes, -undrained 2 Clove garlic, finely chopped 1 Cup water 1 large onion, sliced 1 large green bell pepper, sliced
Mix flour, mustard and salt. Sprinkle one side of the beef steak with half of the flour mixture; pound in. Turn beef and pound in remaining flour mixture. Cut beef into 6 serving pieces. Heat oil in 10-inch skillet until hot. Cook beef over medium heat, about 15 minutes, turning once, until brown. Add tomatoes and garlic. Break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. Add water, onion and bell pepper. Heat to boiling. Reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
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