Swiss Steak (Betty Crocker 40Th Anniversary Collection) - cooking recipe

Ingredients

3 tablespoons all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon salt (I leave this out)
1 1/2 lbs beef boneless round steak, tip (I always use round) or 1 1/2 lbs chuck steaks, about 3/4 in thick. (I always use round)
2 tablespoons vegetable oil
1 (16 ounce) can whole tomatoes, undrained
2 teaspoons minced garlic
1 cup water
1 large onion, sliced
1 large green bell pepper, sliced
1/2 teaspoon Worcestershire sauce

Preparation

Mix flour, mustard and salt (if using). Sprinkle one side of beef steak with half of the flour mixture; pound inches Turn beef and pound in remaining flour mixture.
Cut beef into 6 serving pieces. Heat oil in skillet until hot. Cook beef over medium heat about 15 minutes, turning once, until brown.
Add tomatoes, garlic and worcestershire sauce; break up tomatoes. Heat to boiling; reduce heat.
Cover and simmer 1 1/4 hours or until beef is tender.
Add water, onion and bell pepper. Heat to boiling; reduce heat.
Cover and simmer 5 to 8 minutes or until vegetables are tender.