HOOSIER SWISS STEAK

This recipe is from a country recipe book from Indiana, were I was born, raised, and spent several years of my adult life.

2 tbsp all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1 1/2 lb round steak (cut into 6 pieces after cooking*)

1 medium onion, cut into 1/4-inch slices

1 celery rib, cut into 1/2-inch slices

1 can (16-oz) tomato sauce

In a large shallow dish, combine the flour, salt and pepper. Add the meat and coat well on both sides. Place the onion over the bottom of a greased slow cooker. Lay the meat over the onion. Top meat with the celery and tomato sauce. Cover and cook on low 5 to 8 hours or until the meat is tender.

*I was an USAF wife. When we lived in Las Vegas, Nevada, there was a small grocery store/meat market around the corner. I often bought meat there. On day when I purchased a round steak, the butcher told me to never cut the steak into pieces until after it was cooked. He said leaving it whole during the cooking process, produced less shrinkage.

file photo for reference