Sandy's Swiss Steak


1 (2-1/2 to 3 pound) beef arm steak, cut about 1-1/2 inches thick

2 tablespoons all-purpose flour

3 tablespoons vegetable oil

2 large onions, tinly sliced

1 (8-ounce) can tomato sauce

1 small garlic clove, finely minced

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

1/2 cup diced green pepper


Have the butcher cut the bone and fat from arm steak.

On a cutting board, coat meat on one side with half the flour.

With a meat mallet, pound meat well. Turn meat and repeat procedure on other side.

In a large skillet over medium-high heat, add the veggie oil and cook meat until browned on both sides. Remove meat and keep warm.

To the drippings in the skillet, add onions and cook for 5 minutes, stirring frequently. Add tomato sauce, garlic, salt, pepper, bay leaf and the browned meat. Heat this mixture to boiling.

Reduce heat to low, cover and simmer for about 3-1/2 hours, or until meat is fork-tender, turning meat only once.

During last hour, add green pepper.

Place meat on warm platter. Discard bay leaf and spoon fat from sauce in skillet. Serve meat and sauce with mashed potatoes or noodles.

Serves 6