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Swiss Steak

Ready In: 680 Minutes

Prep Time: 20 Minutes

Cook Time: 660 Minutes

Serves 4

Cut meat into 4 serving-size pieces. Trim fat. Combine the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. With a meat mallet, lb flour mixture into meat. In a large skillet brown meat on both sides in hot oil. Drain fat.
Add undrained tomatoes, onion, celery, carrot, and thyme. Cover and cook over low heat about 1-1/4 hours or till meat is tender. Skim fat. Serve with hot rice or noodles.
Crockery-cooker directions:
Cut meat into 4 pieces. Trim fat. Omit flouring and pounding meat. Brown meat in hot oil. In a 3-1/2- or 4-quart electric crockery cooker place onion, celery, and carrot. Sprinkle with thyme, 2 tablespoons quick-cooking tapioca, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour undrained tomatoes over vegetables. Add meat. Cover; cook on low-heat setting for 10 to 12 hours. Continue as above.
Oven directions:
Cut meat into 4 pieces. Trim fat, pound, and brown in the skillet as above. Transfer meat to an 8 x 8 x 2-inch baking dish. In the same skillet combine undrained tomatoes, onion, celery, carrot, and thyme. Bring to boiling, scraping up any browned bits in the pan. Pour over meat. Cover and bake in a 350° oven about 1 hour or till tender. Continue as above.