SWISS STEAK


4 servings

1/2 cup flour
1 tsp salt
1/2 tsp pepper
500 – 600 gm topside steak cut 2cm thick (I used rump)
2 – 4 Tbsp cooking oil
4 medium onions (I used 2)
1 1/2 cups tomato juice or stewed tomatoes or
1 cup tomato puree and 1/2 cup stock or water (I used puree+water)
1 – 2 tsp sugar to taste if necessary
cornflour
parsley

Mix the flour, salt and pepper on a large board and lay the meat on it.
sprinkle some flour on top of the meat too.
Pound with a kitchen mallet or the edge of another chopping board, until it is 1 cm thick and nearly all the flour is coating the meat.

cut meat into large pieces, allowing one or two pieces per serving, and brown it evenly in the oil.

Place the browned meat in a casserole dish and fry the sliced onions until they turn straw coloured. Spread them over the meat, pour over the tomato and cover with a well-fitting lid or foil.

Bake @ 180 deg C for 1 1/2 hours. If the lid does not fit tightly, more liquid, water stock or tomato juice sould be added after an hour.

turn the meat once during cooking. Thicken the sauce if necessary with a little cornflour. add a little sugar if necessary.

Garnish with parsley and serve immediately.

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