Swiss Steak - cooking recipe

Ingredients

1 1/2 lb. round steak
1 Tbsp. dry mustard
1/2 c. flour
1 Tbsp. salt
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
1 c. onion, chopped
1 Tbsp. brown sugar
1 (8 oz.) can tomato sauce
1 c. water
1 dash Tabasco
1 onion
1 carrot
1 Tbsp. oil
500 grams/1 lb. beef, minced
2 Tbsp. flour
1 Tbsp. tomato sauce or ketchup
1/2 to 1 Tbsp. Worcestershire sauce (Lea & Perrins
1/2 c. peas
1/2 c. whole kernel corn (optional)
1 bouquet garni or small bunch herbs, chopped finely
1 whole bay leaf
3/4 to 1 c. beef stock
3 to 4 large potatoes
1 Tbsp. butter
salt and pepper

Preparation

Peel and chop the onion and carrot finely.
Heat the oil in a large frypan or saucepan; add the onion and cook until the onion is clear or translucent. Add the minced beef and saut, using a wooden spoon to break up the mince so it is nice and fine.
When the mince is thoroughly browned, stir through the flour and cook for 1 minute. Add the tomato sauce, Worcestershire sauce, carrot, peas, corn and herbs. Stir thoroughly.
Gradually add the stock and bring to a boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.