Trim fat from meat; cut meat into 6 servings-size pieces.
Combine flour and salt.
With meat mallet tenderize meat and pound 2 tablespoons of flour mixture into meat.
In a 10-inch skillet brown meat on both sides in hot olive oil. Transfer meat to a 12x7-1/2x2-inch baking dish or a 2-quart shallow casserole.
Drain off excess fat in skillet.
Stir in remaining flour mixture into crusty pan drippings in skillet. Stir in drained tomatoes, celery, carrot, tomato sauce and Worcestershire sauce.
Cook and stir till thickened and bubbly.
Pour over meat in baking dish.
Bake, uncovered in 350 degree oven about 1 hour 20 minutes, or till meat is tender.
Serving
Suggestions
Serve meat and tomato mixture with hot rice or noodles, if desired.
Originally Submitted
7/2/2010
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