1 1/2 pounds beef round steak, cut 3/4 inch thick 3 tablespoons all-purpose flour 1 teaspoon salt 2 tablespoons shortening 1 16-ounce can tomatoes, cut up 1 small onion, sliced 1 stalk celery, sliced 1 medium carrot, thinly sliced 1/2 teaspoon Worcestershire sauce Hot cooked rice or noodles Cut meat

1 4-pack of steaks 2 29 oz cans stewed tomatoes 2 large onions 1/2 cup sugar salt and pepper to taste garlic powder to taste 1 1/2 table spoons worcestershire sauce cut all fat off of the steaks. if you want you can cut them into serving sized portions. in slow cooker, layer tomatoes, meat, onions

Trim off any excess fat from the steak, and if desired cut in individual portions. ... Rate this recipe ...

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When meat prices soared because of heavy demand after World War 11, Swiss Steak became a good alternative to ground beef, according to Sylvia Lovegren in Fashionable Food. The name has nothing to do with Switzerland, says John Mariani in The Dictionary of American Food and Drink -- rather it refers

With a meat pounder, or the side of a china salad plate, (my Grandma's favorite instrument), pound as much flour mixture into both sides of the meat as it will take.