Super-Dooper Swiss Steak

Serves 6.

1 1/2 pounds of beef round steak, cut into 6 pieces of 3/4" thick pieces OR 6 minute steaks

3 tablespoons flour

1 teaspoon salt

1 teaspoon dry mustard (spice)

1/4 teaspoon pepper

3 cloves garlic, minced OR 3 tablespoons garlic powder

2 teaspoons vegetable or canola oil

1 16 ounce can of regular or stewed tomatoes (DO NOT DRAIN)

1 small to medium onion, sliced (If you really like onions, use a large one.)

1 stalk celery, sliced (optional)

2 large green peppers, sliced from side to side (Remove the seeds first.)

2 medium carrots, sliced (optional)

1 tablespoon Worcestershire Sauce

1/4 cup red wine OR 1/2 cup water

Combine flour, salt, mustard powder, pepper and garlic. Using a wooden hammer or mallet, pound 2 tablespoons of the flour mixture into the meat. Brown the meat into the warmed oil on both side. Drain off the extra fat left in the skillet. Add the UNDRAINED tomatoes, onion, celery, peppers, carrots, Worcestershire Sauce and cooking wine (or water).

Cover and simmer for 1 1/4 hours or until meat is good and tender. Place the meat onto a serving platter and keep warm.

Combine the 1/4 cup of water and the rest of the flour mixture. Stir into the still-hot tomato mixture that is still in the skillet. Simmer until thick and bubbly. Pour into a bowl which you will pass around the table for all guests to use. (using a bowl with a pour spigot works well for this or use a dipping ladle.) Use this sauce to pour over the meat.

This is great served with mashed or cheesey potatoes, hot buttered noodles or rice.

VLE-B