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Baked Swiss Steak
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| 3/4 pound | boneless round steak |
| 2 TB | flour, divided |
| 1/2 - 1 tsp | salt |
| 2 Tb | vegetable oil |
| 1 can | stewed tomatoes |
| 1/2 a chopped onion | |
| 1/2 cup | chopped carrots |
| celery | |
| 1 TB | Lea and Perrin's |
Cut meat into two portions and pound flat. Coat meat with 1 Tb flour and salt. Brown meat in oil. Transfer meat to a greased shallow baking pan. To the pan drippings, add tomatoes, carrots, celery, onion, Lea and Perrin's and remaining Tb of flour. Bring to a boil over simmer, cook for two minutes.
Pour over meat and bake at 350 for 1 1/2 hours or until meat is tender.
Serve over mashed potatoes or noodles.
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