Swiss Steak

Trim fat and bone, if applicable, from the round steak and cut it into serving-size pieces (these should be slightly smaller than an ordinary serving). Cover part of your countertop with brown paper or parchment paper. Mix the flour, salt, pepper and mustard together, and put a heavy dusting of it on the paper. Using a meat mallet, pound the pieces of round steak, first one side and then the other, always keeping them covered with the flour mixture (be careful ;-) that first whack of the mallet on top a piece of meat with some flour underneath can be messy) When finished tenderizing all the pieces, heat about 3-4 T. oil (can be olive oil) in a large frypan. When the oil is about 350 deg., add the meat pieces, (and garlic, if using minced garlic) frying until brown (try and turn them only once). If there is excess oil in the pan at the end of the frying, drain it or wick it out with paper towel. Add the slices of onion, distributing them evenly over the top of the meat pieces. Sprinkle a little oregano or Italian seasonings and garlic powder (unless you used minced garlic) over the meat pieces and onion. Over this, pour 1 can of tomato sauce, then 1 C. water, and then the can of whole tomatoes. Turn the temperature under the frypan down to "simmer" and let cook, covered, for about 45 minutes to one hour. Lift out individual pieces of meat with spatula, leaving cooked onions and tomato chunks on top. Serves about 6 persons. This is especially good with roasted potatoes, steamed broccoli and crusty Italian bread. Note: If you buy steak that is already tenderized, just flour it very thoroughly with the dry ingredients mixture.