Swiss steak

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Title: Swiss steak
Categories: Main dish, Beef
Yield: 4 Servings

- Richard Conoly PCXG68A
1 c Garlic; mashed
1/2 c Flour
1/2 c Celery; sliced
6 Med Carrot; quartered length
2 lb Steak; 1" thick round steak
1/4 c Vegetable oil
1 Lg Onion; sliced
16 c Tomato
Salt & pepper; to taste

Rub steak with garlic and sprinkle with salt and pepper. Pour 1/4 cup
of flour onto meat and pound it into the steak with a meat pounder or
the edge of a heavy saucer. Turn and prepare other side in the same
manner. Heat oil in a large frying pan and brown meat on both sides.
Add remaining ingredients. Cover tightly and simmer over low heat for
1 1/2 hours or until meat is tender. Cut into serving sized pieces
and serve with gravy from pan. Good with noodles, rice or mashed
potatoes. FROM: RICHARD CONOLY (PCXG68A)

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