RANCH SWISS STEAK
Source: Ladies Home Journal Cookbook 1960
Servings: 6

2 lb round steak, 3/4 inch thick
1/2 cup flour
3 tbsp shortening
1 1/2 tsp salt
1/2 tsp pepper
1 clove garlic, crushed
1 medium onion, sliced
1 tsp paprika
1 tsp onion salt
1 cup water

Cut steak into 6 pieces and pound the flour into the meat. Brown well in the shortening. Season with salt and pepper.

Add the garlic and onion. Continue cooking until the onion is tender and browned.

Add paprika, onion salt and water.

Cover and bake in moderately hot oven, 375F, until meat is tender, about 2 hours. Add more water if necessary.