Blankenheim Restaurant Swiss Steaks - cooking recipe

Ingredients

1/4 c. flour
seasoned salt to taste
2 lb. boneless round steak, about 1/2-inch thick
2 Tbsp. bacon grease
2/3 c. finely chopped onion
1/3 c. chopped green bell pepper
1/3 c. finely chopped carrots
1/3 c. finely chopped celery
2 c. water
1 Tbsp. beef soup base or 4 bouillon cubes
flour to thicken gravy

Preparation

Mix flour and seasoned salt in dish.
Pound meat with tenderizer hammer on both sides, then cut into 6 to 8 pieces.
Dip into seasoned flour mixture.