Easy Swiss Steak

3-4 pounds round steak, cut in serving pieces

1½ teaspoons olive oi

1 small onion, sliced

1 clove garlic, chopped

1 can (15 ounces) whole tomatoes, drained and halved

1½ cups water

¼ teaspoon Gravy Master or Kitchen Bouquet

2 teaspoons beef soup base

Salt and pepper to taste

1 tablespoon flour

½ cup cold water

Heat oven to 325 degrees.

Brown round steak in hot olive oil, about 2 to 3 minutes per side. Transfer to a roasting pan. Sprinkle onion, garlic and tomatoes on top. Add water, Gravy Master and soup base and season with salt and pepper. Cover and cook 1½ hours or until tender. Transfer meat and tomatoes to warm serving platter and cover.

Measure pan juices and add enough water, if necessary, to make 1½ cups liquid. Return to pan and heat to boiling. Combine flour and water; slowly whisk into boiling liquid. Reduce to a simmer and cook for 10 minutes. Serve meat with mashed potatoes and gravy, vegetable and garlic bread.

Serves nine to 12.