Baked Swiss Steak
1/2 to 3/4 pound boneless round steak
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
2 tablespoons vegetable oil
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup chopped carrot
1/4 cup chopped celery
1 tablespoon chopped onion
1/4 teaspoon Worcestershire sauce
2 tablespoons sharp cheddar cheese
Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon flour and salt; coat meat on both sides. In a skillet, brown meat in oil. Transfer meat to a greased shallow 2-qt. baking dish; set aside.
To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce and remaining flour. Bring to a boil over medium heat; cook and stir for 2 minutes. Pour over meat. Cover and bake at 350*F for 1-1/2 hours or until the meat is tender. Sprinkle with cheese; return to the oven until cheese is melted.
Yield: 2 servings.