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To Kat from Colorado. Had the Oven Swiss Steak from the 8/27 newsletter and it was superb. I took the left over meat and sliced it, pureed the remaining sauce added cooked rice, heated the beef separately and served over the rice mix and had a whole new dinner. My son didn't realize he was eating leftovers.
Thanks to all Suzanne from the Motor City.

To Linda in Moline who wanted Swiss Steak Recipes. This is a great one and the steak just melts after you bake this.
Kat in Colorado

Oven Swiss Steak
1 1/2 lb. boneless beef round steak
1/4 cup flour
1 tsp. salt
3 Tblsp. oil or Crisco
2 (16-oz) cans stewed tomatoes
1/2 cup chopped celery
1/2 cup chopped carrot
1 tsp. Worcestershire
1/4 cup shredded cheese

Cut meat into portions. Combine flour and salt; pound into meat. Reserve remaining flour for sauce. Brown meat in hot oil or Crisco. Transfer meat to shallow baking dish. Blend reserved flour mixture into pan drippings in skillet. Add tomatoes, celery, carrots, onion and Worcestershire Sauce into drippings and cook; stir constantly until mixture boils and pour over meat. Cover and bake at 350 for two hours or until meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for a few minutes to melt cheese.

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