Savory Swiss Steak

Course : Beef Steak
Serves: 6
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1 1/2 pounds round steak
1/4 cup flour
2 teaspoons dry mustard
1 teaspoon salt and pepper -- to taste
1 teaspoon olive oil
1 medium Onion -- finely chopped
2 medium carrots -- peeled and grated
2 stalks celery -- finely chopped
16 ounces can of tomatoes -- undrained
2 tablespoons worcestershire sauce
2 teaspoons firmly packed brown sugar
1 bunch chopped fresh parsley -- for garnish

Preparation / Directions:

Cut steak into 6 serving-size pieces. Coat with mixture of flour, mustard, salt, and pepper. In a large skillet, brown meat in oil. Transfer to a crockery pot. In the same skillet, saute onion, carrots, and celery until glazed. Add tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up browned bits, and pour over meat. Cover and cook on Low for 6 to 8 hours, or until tender. To serve, spoon sauce over meat. Sprinkle with parsley.

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  (3 3/4 Stars!)
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