Swiss Steak Deluxe

2 lb. round or flank steak       1 tsp. vinegar

2 cups tomato sauce (1 large can)                   1 clove garlic (may use garlic powder)

1 medium sliced onion       2 Tbsp. catsup

1 Tbsp. Worcestershire sauce       1 tsp. salt

1/8 tsp. pepper

Pound 6 tablespoons flour into sides of steak.  Brown in hot fat in skillet.

Add all of above ingredients.  Cover.  Cook over low heat or in oven

(275 or 300 degrees) until tender (2 to 2 1/2 hours)

Uncover last 15 minutes to cook down to thick sauce.

(may cook in a crock pot on low for 7 hours)

Slow Cooker Swiss Steak

(4 quart or larger)

2.5 lbs. round steaks cut into thick steaks

1/2 cup flour

1 tsp. salt

1/4 tsp. black pepper

4 Tbsp. cooking oil

10.5 oz. beef broth (I use beef base)

29 oz. petite diced tomatoes do not drain

2 Tbsp. Worcestershire sauce

1 cup diced onion

1 green bell pepper

2 garlic cloves minced (I use ½ tsp. garlic powder)

On a large plate add the flour and salt and pepper. Mix this together.

Dredge each steak in this mixture on both sides, transfer to another plate.

Save any excess flour, you will add this to the slow cooker with the meat later.

Add enough oil to a large skillet to coat the pan. Brown the steaks on both sides,

no need to cook through. (add more oil in between batches) Add the browned

steaks to the slow cooker. Sprinkle over any excess flour from the plate.

Deglaze the pan that you browned the meat in by adding the beef broth and

scrapping up any brown bits. Add to the slow cooker on top of the beef.

Add the remaining ingredients, stir.

Place the lid on the slow cooker. Cook on LOW for 7 hours or HIGH for

4 hours with out opening the lid during the cooking time.