Swiss Steak

Swiss steak called smothered steak in England, this dish begins with a thick cut of beef-usually Round or Chuck-that has been tenderized by pounding, coated with flour and browned on both sides. The meat is then smothered with chopped tomatoes, onions, carrots, celery, beef broth and various seasonings before being covered and braised, baked or simmered for about 2 hours.

Description
A great comfort food made with basic ingredients you probably have on hand.



Ingredients

 * 2 1/2 	 lbs  round steaks
 * 1/4 	cup all-purpose flour
 * 1 	teaspoon salt
 * 1/2 	teaspoon cayenne pepper
 * 1/4 	teaspoon black pepper
 * 2 	tablespoons oil
 * 2 	cloves garlic, minced
 * 1 	large onion, sliced
 * 1 	green pepper, sliced
 * 1 (10.5 	ounces) can condensed tomato soup
 * 1 (16 	ounces) can stewed tomatoes, undrained
 * 1 (8 	ounces) can mushroom pieces

Directions
CUT MEAT INTO SERVING PIECES. IN A SMALL BOWL, COMBINE FLOUR, SALT, BLACK AND CHEYAENE PEPPER. COAT MEAT WITH SEASONED FLOUR. IN A LARGE SKILLET, BROWN MEAT IN HOT OIL. ADD REMAINING INGREDIENTS. COVER; SIMMER 1 hour. SERVE WITH POTATOES OR WIDE NOODLES.