Swiss Steak

Trim fat from meat. Cut into 4 serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat. In a large skillet, brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, carrot, and thyme. Bring to boiling. Reduce heat. Cover and simmer about 1 1/4 hours or till meat is tender. Skim off fat. Serve with rice or noodles. OVEN DIRECTIONS: Prepare and brown meat in skillet as above. Transfer meat to a 2-quart square baking dish. In the same skillet, combine undrained tomatoes, onion, celery, carrot, and thyme. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree oven about 1 hour or till tender. Serve as above. CROCKERY-COOKER DIRECTIONS: Trim fat from meat. Cut into 4 serving-size pieces. Omit flouring and pounding meat. Brown meat in hot oil. In a 3 1/2 or 4-quart crockery cooker, place onion, celery, and carrot. Sprinkle with thyme, 2 tablespoons quick-cooking tapioca, salt, and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on LOW setting for 10 to 12 hours. Serve as above.