Swiss Steak

2 pounds top round steak, cut 1 inch thick
½ cup flour
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fat or cooking oil
1 can (8 ounces) tomatoes
1 package (10 ounces) frozen peas
2 large onions, peeled and cut into ½-inch slices
Hot cooked broad noodles

Cut the round steak into serving-size pieces. Combine the flour, salt and pepper. Pound the flour mixture into meat, using the edge of a heavy saucer or a meat tenderizer designed specifically for the purpose.

Melt fat in a large skillet over low heat. Put the meat into the skillet and brown it on both sides. Add the tomatoes; cover skillet and cook meat about 1 hour. Add the peas and place onion slices on top of meat. Continue to cook, covered, about ½ hour longer or until meat and onions are fork-tender. Serve on the hot cooked noodles with one or two slices of onion on top of each portion of meat. Pour pan drippings over all. Makes 6 to 8 servings.


Published by — COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

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