Slow Cooked Swiss Steak
|Round steak||1 1⁄2 Pound, thinly sliced|
|Flour||1⁄4 Cup (4 tbs)|
|Drippings/Other fat||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Hot sieved canned tomatoes||2 Cup (32 tbs)|
1. Set the oven at Moderately Slow, 300° F., and light it.
2. Wipe the steak with a clean, damp cloth and rub it with garlic. Mix the flour, salt and pepper and work it into the steak, using the blunt side of a case knife.
3. Brown the steak on both sides in the drippings in a heavy frying pan. Cover the meat with the chopped onions, then with tomatoes. Set the pan in the oven and bake 2 hours.
4. Scrape off the vegetables into the pan. Remove the steak to a warmed platter. Use 1 1/2 tablespoons of the seasoned flour left over from preparing the steak, mix with a little of the liquid from the pan and stir this paste into the gravy. Stir and simmer 3 minutes. Pour the gravy over the steak. Sprinkle with paprika.