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.