Swiss Steak

2 lbs round steak

Salt & Pepper

Flour

2 tablespoons olive oil

1 onion, halved and sliced

1 package brown gravy mix

1 cup water

14-oz can stewed tomatoes

Preheat the oven to 325^F.

Cut the steak into serving sized pieces and pound with a meat mallet to tenderize it.  Salt and pepper each piece and dredge in flour.  Meanwhile, heat the oil in a large skillet over medium-high heat. Brown the beef on both sides then remove them from the skillet and place in a large casserole dish or 9x13" pan.

Saute the onions in the same skillet you browned the beef in until they start to brown a bit.  Spoon them over the beef in the casserole dish.

Combine the gravy mix and water in the skillet and bring to a boil, whisking constantly, until the gravy begins to thicken.  Stir in the stewed tomatoes (+ juice).  Pour the gravy over the beef and onions.

Seal the dish with foil and bake for 2-3 hours.

Serve with Mashed Potatoes and Buttered Corn.  Yum!!