Swiss steak
1 pound beef or veal rump or round, cut about 1 inch thick
Salt and pepper
Flour
Cooking fat or oil
2 cups cooked or canned tomatoes or tomato juice
Season meat with salt and pepper, sprinkle with flour. Pounding helps make the meat tender.
Cut meat into serving pieces and brown in a little fat or oil.
Add tomatoes or juice, cover, and simmer gently until meat is tender—about 1½ hours.