Plain Swiss Steak

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Title: Plain Swiss Steak
Categories: Beef, 1941
Servings: 4

1 lb Round, shoulder, or chuck
-steak
Cut 1-inch thick
1 ts Salt
1 c Boiling water
1/3 c Cooking fat
Flour

Rub meat with salt. Pound all the flour possible into the steak. Sear in
hot fat. Add water. Cover. Simmer slowly until meat is tender. If
desired, 1 cup tomatoes may be substituted for the water, or 1/2 cup water
may be used with the browned steak, and 1 cup sour cream added 30 minutes
before the cooking is completed. 4 servings.

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