Baked Swiss Steak

This recipe takes a tough piece of meat and turns it into a nice tender dinner. The round steak is smothered with a mixture of celery, carrot, onion, green pepper, and tomato, and baked until it is tender and delicious. I like it with mashed potatoes (but I like mashed potatoes with everything!), but it also works with noodles. Originally posted in the Junior League of Charleston cookbook, Charleston, West Virginia.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 2  lbs top round steaks, 1 inch thick
• 1⁄3 cup all-purpose flour
• 1  tablespoon  vegetable oil
• 4  stalks celery, coarsely chopped
• 3  large carrots, scraped and coarsely chopped
• 1  large onion, coarsely chopped
• 1  green pepper, coarsely chopped
• 1 (28 ounce) can whole tomatoes, undrained and chopped
• 1 (8 ounce) can tomato sauce
• 1⁄3 cup ketchup
• 1  tablespoon Worcestershire sauce
• 2  teaspoons  prepared horseradish
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Dredge steak in flour. Brown steak in vegetable oil in a large skillet over medium heat; drain well.
2. Place steak in a deep 4-quart baking dish; top with chopped celery, carrot, onion, and green pepper.
3. Combine tomatoes, tomato sauce, ketchup, Worcestershire sauce, horseradish, salt, and pepper; stir well, and pour over vegetables. Cover and bake at 325 degrees for 2 to 2 1/2 hours or until the meat is tender.