Classic Swiss Steak
|Carrots||2 Large, sliced|
|Vegetable oil||2 Tablespoon, divided|
|Boneless round steak/Sirloin steak||1 Pound|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Dried oregano||1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Cooked egg noodles||1⁄2 Cup (8 tbs)|
In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside.
Cut meat into four pieces.
Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides.
Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour.
Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender.
Thicken if desired.