Swiss Steak With Tomato Sauce - cooking recipe

Ingredients

1 3/4 lb. beef cube steak
1/2 tsp. salt
black pepper to taste
1/2 c. flour
3 Tbsp. butter
1 clove garlic, finely minced
1 medium onion, thinly sliced
1/2 c. sweet pepper, diced
28 oz. can crushed tomato
1/2 Tbsp. Worcestershire sauce
1 (10 oz.) can beef bouillon
2 Tbsp. cornstarch
2 Tbsp. water

Preparation

Season the steaks on both sides with salt and pepper.
Dredge the steaks in flour; shake off excess.
Using 2 tablespoons of butter, brown the steaks on both sides in a skillet.
Remove the steaks and set aside.
Melt remaining butter; add garlic, onion and sweet pepper and cook, stirring frequently, until the onions are translucent, about 5 minutes.
Return the steaks to the pan, overlapping them slightly.
Add the tomatoes, Worcestershire sauce and bouillon.
Bring to a simmer and cook, covered for 1 hour and 15 minutes or until tender.
Skim any excess fat from the surface, then stir in the cornstarch and water mixture.
Bring to a simmer and allow to thicken.