MMMMM----- Recipe via Meal-Master (tm) v7.07
 
       Title: Swiss Steak
  Categories: Beef
    Servings:  6
 
       2 lb Rump steak cut 1 inch thick
       2 tb Flour
     3/4 ts Salt
     1/8 ts Pepper
       3 tb Melted suet
       2 c  Hot stewed tomatoes
       1 sm Onion
 
   Trim off any excess fat from the steak, and if desired cut in individual
   portions.  Add the salt and pepper to the flour and pound it into the
   steak, using a meat mallet.  Heat the suet in a heavy iron skillet and sear
   the pounded steak on both sides.  Add the tomatoes and the onion, whole,
   cover the skillet tightly and simmer slowly for about 2 hours, or until
   tender.  Add a little water from time to time if needed. When done, remove
   to a hot platter and garnish with vegetables and steamed rice.
 
   NOTE: Any desired vegetables, or a clove of garlic, may be added to the
   steak while cooking. This quantity will serve four persons
 
   Shared By: Pat Stockett From: Home Cooking Recipes from The Waldorf Astoria
   1936
 
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