Baked Swiss Steak

1/2 to 3/4 lb. boneless round steak 2 TB all purpose flour, divided 1/2 tsp. salt 2 TB vegetable oil 1 can (14-1/2 oz.) stewed tomatoes, undrained 1/2 cup chopped carrot 1/4 cup chopped celery 1 TB chopped onion 1/4 tsp. Worcestershire sauce 2 TB sharp Cheddar cheese

Cut meat into two portions; pound to 1/4 inch thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil.

Transfer meat to a greased shallow 2 quart baking dish; set aside.

To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes.

Pour over meat. Cover and bake in a preheated 350� F., oven, for 1-1/2 hours or until the meat is tender.

Sprinkle with cheese; return to the oven until cheese is melted.

Yield: 2 servings.

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