Swiss Steak Recipe 

Makes 6 Servings

1 1/2 lbs. beef round steak, cut 3/4 inch thick
2 TBS. flour
1 tsp. Kosher salt
1/4 tsp. pepper
3 tsp. garlic powder
2 tsp. olive oil
1 (16 oz.) diced stewed tomatoes, with juice
1 big onion, sliced
3 stalks celery, sliced (optional)
2 medium carrots, sliced or 1 can of sliced carrots
4 Portabella mushroom caps, sliced or 1 jar of mushrooms
1 TBS. Worcestershire sauce
1/4 c. red wine - (I used Pino Noir) (optional)
1/4 to 1/2 c. hot beef stock
1 to 2 TBS. cornstarch

Slow cook in covered electric skillet or in covered baking pan in oven for about 3 hours at 325 degrees or until done.

Hot cooked noodles, mashed potatoes or hot cooked rice - 
(I omitted all of it and just served it by itself with garlic bread and salad.)