Swiss Steak With Vegetables For Two

Ingredients

1/2 lb round steak
2 tb all purpose flour
1/2 ts salt
1/4 ts pepper
1 tb vegetable oil
2 slices carrots
1 slice onion
1 slice stalk celery
8 oz tomato sauce
1 tb butter
1 beef-flavored bouillon cube
1 ts bottled brown bouquet sauce

Instructions

Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat. : Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over 2 servings.

S. Lavenue of Tennessee, in November, 1981 "Southern Living". Typos by Jeff Pruett.