Swiss Steak Bh&G Year 1937 - cooking recipe

Ingredients

1 lb boneless beef round steak, cut 3/4 inch thick
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
16 ounces diced tomatoes
1 small onion, sliced into rings
1/2 cup sliced celery (one stalk)
1/2 cup sliced carrot (1 medium)
1/2 teaspoon dried thyme, crushed between fingers

Preparation

Trim fat from meat. Cut into 4 serving size pieces.
Combine the flour, salt and pepper. With the notched side of a meat mallot, pound flour mixture into meat, both sides.
In a large skillet brown meat on both sides in hot oil. Drain off fat.
Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boil, reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
Skim off any fat.
Serve over rice or noodles.
Oven directions:
Prepare and brown meat in skillet, as above. Transfer meat to a 2 qt baking dish.
In the same skillet combine undrained tomatoes, onion, celery, carrot and thyme. Bring to a full boil, scraping up any browned bits.
Pour over meat.
Cover and bake in a 350 degree oven about 1 hour until tender. Serve over rice or noodles.