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

3 lb round steak, about 1 1/2 inches thick
1 clove garlic
1 tsp seasoned salt
1/4 tsp pepper
9 tbsp flour, divided
3 onions, sliced thin
6 tbsp shortening
3 1/2 beef stock, fresh or canned
1/2 cup celery, diced
1/2 cup carrot, diced
1 tsp salt
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp chives

Rub the steak with garlic, seasoned salt and the pepper. Sprinkle with 7 tablespoons flour and pound in on both sides. Try to pound in most of the flour.

Brown the onions in shortening in a heavy skillet and remove them to drain on a paper towel.

Add the meat and brown well on both sides.

Return the onions to meat along with the stock, celery and carrot. Add salt, herbs and chives. Cover and simmer until meat is fork tender, about 2 1/2 hours.

Thicken the gravy with remaining flour.