Swiss Steak

INGREDIENTS

• 1 round steak (approximately 1 1/2 pounds), see note

• 1 teaspoon garlic powder

• Salt and pepper

• All-purpose flour, for dusting

• 1/3 cup vegetable oil

• 2 cloves garlic, crushed

• 1 (14-1/2 ounce) can diced tomatoes

• 1 medium onion, cut into strips

• 1 medium bell pepper, cut into strips

Directions

• Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to

• Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.

• Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.