Swiss Steak In Wine Sauce - cooking recipe

Ingredients

2 lbs beef round steak, cut 1 inch thick
2 tablespoons all-purpose flour
2 teaspoons salt
2 tablespoons cooking oil
1 cup chopped onion
1/2 cup sliced carrot
2 tablespoons chopped green peppers
1 (28 ounce) can diced tomatoes
1 garlic clove, minced
1 1/2 cups Burgundy wine
2 teaspoons sugar
Wine Sauce
1 1/2 cups reserved liquid
1/4 cup cold water
2 tablespoons all-purpose flour

Preparation

Trim fat from steak; cut meat into 6 equal pirces. Coat with mixture of flour, salt, and 1/4 teaspoons pepper. Pound stak to 1/2 inch thickness using meat mallet. Brown meat in hot oil; drain. Place onion, carrot, and green pepper in crock pot. Place meat atop. Combine UNDRAINED tomatoes, Burgundy, garlic and sugar. Pour over meat. Cover and cook on low heat setting for 8 to 10 hours. Transfer meat and vegetables to serving platter. Reserve 1 1/2 cups of the cooking liquid for Wine Sauce.
Wine Sauce:
Pour reserved liquid into saucepan. Blend 1/4 cup cold water slowly into 2 tablespoons all-purpose flour; stir into liquid. Cook and stir until thickened and bubbly. Season to taste.
****I usually double the ingredients to make the wine sauce (only because I have a family of 6) and it makes just enough to spoon over everybody's meal. You should get just about 3 cups of liquid when it is done cooking.
Spoon some sauce over meat; pass remaining sauce.