Ingredients
2.5 – 3 pound round of beef
1.5 tablespoons dry mustard
1.5 teaspoons salt
1/4 teaspoon pepper
3/4 cup flour
3 tablespoons shortening
1.5 cups onions
2 carrots
2 tablespoons Worcestershire sauce
2 teaspoons brown sugar
3 cups canned tomatoes
Method
Buy a 2 1/2 – 3 pound piece from the round of beef, about 1 – 1 1/2 inch thick. Mix 1 1/2 tablespoons dry mustard, 1 1/2 teaspoons salt and 1/4 teaspoon pepper with 3/4 cup flour. Pound the seasoned flour into the beef with a meat pounder or edge of a saucer. Don’t spare the rod and spoil the beef. Work as much flour in as you can. And with patience and elbow grease, you’ll get most of it in. Takes both. Melt 3 tablespoons shortening in a skillet or Dutch oven. Brown the meat well on all sides in the hot shortening. Sprinkle 1 1/2 cups sliced onions and 2 carrots, diced, over the beef. Add 2 tablespoons Worcestershire sauce and 2 teaspoons brown sugar to 3 cups canned tomatoes and pour over the meat. Cover and bake 1 1/2 – 1 3/4 hours in a moderately slow oven, 325-degrees. When the beef is tender, lift it on a hot platter and garnish with sauteed mushrooms caps, if you wish a dressier dish. Skim the fat from the sauce, if need be, and thicken to a smooth consistency. Serve the sauce on and with the meat and you have Swiss steak.