Recipe: Swiss Steak with Vegetables for Two (1980's)

SWISS STEAK WITH VEGETABLES FOR TWO

1/2 lb boneless round steak
2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp vegetable oil
2 carrots, sliced
1 small onion, sliced
1 stalk celery, sliced
FOR THE SAUCE:
1 (8 oz) can tomato sauce
1/2 cup water
1 tbsp butter or margarine
1 beef-flavored bouillon cube
1 tsp bottled browning sauce (like Kitchen Bouquet)

Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet.

Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat.

Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over vegetables.

Cover and bake at 350 degrees F for 1 hour and 10 minutes.

Makes 2 servings
Source: S. Lavenue of Tennessee, in Southern Living magazine, November, 1981