*  Exported from  MasterCook  *
 
            SWISS STEAK (3 VERSIONS, STOVE TOP, CROCKPOT, OVEN)
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Steak
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         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
    1      can           (14 1.2-oz.) tomatoes, cut up
    1      small         onion, sliced and separated into rings
      1/2  cup           celery, 1 stalk
      1/2  cup           sliced carrots -- (1 med.)
      1/2  teaspoon      dried thyme, crushed
    2      cups          hot cooked noodles or rice
 
 (STOVE TOP VERSION):
 Trim fat from meat.  Cut into 4 serving-size pieces.  Combine flour, salt
 and pepper.  Using the notched side of a meat mallet, evenly pound the
 flour mixture into the meat.  In a large skillet brown the meat on both
 sides in hot oil.  Drain off fat.  Add undrained tomatoes, onion, celery,
 carrot and thyme.  Bring to boiling.  Reduce heat.  Cover and simmer
 about 1 1/4 hours or until meat is tender. Skim off fat.  Serve with
 noodles or rice.  Makes 4 servings. 
 
 (CROCKPOT VERSION): 
 Trim fat from meat.  Cut into 4 serving-size pieces. Omit flour and
 pounding meat.  Brown the meat on both sides in hot oil.  In a electric
 crockpot place onion, celery, carrots, sprinkle with thyme, 2 tablespoons
 quick-cooking tapioca, salt and pepper.  Pour undrained tomatoes over
 vegetables.  Add meat. 
 Cover and cook on low-heat setting for 10 to 12 hours.  Serve as above. 
 
 (OVEN VERSION):
 Prepare and brown meat in skillet as directed above for stove top
 version.  Transfer meat to a 2-quart baking dish.  In the same skillet
 combine undrained tomatoes, onion, celery, carrot, and thyme.  Bring to
 boiling, scraping up any browned bits in the pan.  Pour over meat.  Cover
 and bake in a 350 oven about 1 hour or till tender.  Serve as above. 
 
 
 
 
 
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