Swiss Steak 2 lbs (1 kg) round, flank, or sirloin steak (any less than premium cut will do, as long as it*s about 1 to 2 inches ( 2.5 to 5 cm) thick) 1 15-oz (225 g) can tomatoes 3 Tbs (45 ml) olive oil 2 medium onions, finely chopped 1 (250 ml) cup water 1/2 cup (125 ml) all-purpose flour Salt and freshly ground pepper to taste Coat the steak with as much flour as will adhere. Heat the olive oil in a large skillet over high heat and brown the steak on both sides. Place the steak in a large ovenproof baking pan with a lid. (Some cooks prefer to wrap the steak and remaining ingredients in aluminum foil.) Add the cup of water to the skillet you browned the steak in and dissolve all the brown bits in the skillet. Add this liquid to the baking dish with the steak, along with the other ingredients. Cover and cook on top of the stove over low heat for 2 hours, or bake in a 325F (160C) oven for 2 hours. Serves 4 to 6.
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