Beef

Mum’s Swiss Steak

• 500g chuck steak or rump

• 1 heaped tsp flour

• 1 tsp sale and black pepper

• 1 tin toms or passata (or even tomato sauce)

• 2 onions finely sliced

• 1 stick of celery finely sliced

• 1 dessertspoon of brown sauce

• 1 dessertspoon of Worcestershire sauce

Preheat oven to 300F.

Mix all the flour and seasoning.  Split into two.

Trim off all fat of steak.  Cut into pieces.  Mix with ½ of the seasoned flour.

Pound meat with edge of saucer.  Turn over and use rest of seasoned flour and pound with saucer.

Heat oil or veg fat in casserole.  Brown meat well and quickly.  Pour in toms or sauce.  Add onions and celery plus sauces.

Put lid on casserole.  Bake for 2½ hours. Remove cover for last 30 minutes to thicken.