Swiss Steak
3 lbs of bottom round beef steak
1 cup of canned tomatoes
1/2 teaspoonful of kosher celery salt
1 Small piece of beef suet
1/2 teaspoonfuls of kosher salt
1/4 teaspoonful of black ground pepper
1/4 teaspoonful of mustard powder
1/2 cup of all purpose white flour
Wipe the steak carefully with paper towel and dust on the salt and the ground black pepper; rub in the dry flour onto the meat- rub in in as much flour as it will take up at least a cupful must be taken. Then fry your steak out the beef suet- add the mustard onto the suet and brown the steak in it on both sides. Cover your skillet with the lid and pour some water into your case iron skillet- water should almost cover the steaks. Simmer your steaks with boiling water (boil rapidly on the hot fire and sear the meat well) for five minutes, then reduce the heat and simmer for up to three quater of an hour or cook for as long as three and a half hours in the fireless cooker(crock pot). More water may be added if necessary, while it is cooking. Just before serving. add the celery salt and tomatoes into the gravy and you will get the nice sauce, which should be rich, thick and very brown and should not need additional flour.