My Mother’s Swiss Steak

My Mother’s Swiss Steak
When pounded with seasoned flour and gently simmered in a tomato sauce with green bell peppers, chewy but flavorful beef round steak becomes tender.

Stir flour 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a bowl.

Sprinkle pieces of steak with flour mixture and pound the flour mixture into the meat with a meat mallet or the edge of a sturdy plate.

Heat vegetable oil in a large skillet over medium heat; cook the floured beef in the hot oil until browned on both sides about 15 minutes.

Reduce heat to low pour in water cover skillet and simmer beef until tender about 1 hour.

Add more water to the skillet if needed to prevent burning.