Baked Swiss Steak

Baked Swiss Steak

• 1/2 to 3/4 pound boneless round steak
• 2 tablespoons all-purpose flour, divided
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil
• 1 can (14-1/2 ounces) stewed tomatoes
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1 tablespoon chopped onion
• 1/4 teaspoon Worcestershire sauce
• 2 tablespoons sharp cheddar cheese

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Cut meat into two portions; pound to 1/4 inch thickness.
Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. Baking dish, set aside
To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir 2 minutes. Pour over meat.
Cover and bake at 350-degrees for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until the cheese is melted
2 servings