Swiss Steak

This is what my family called it but I don't know if this is the name or "Swissed Steak". At any rate, I thought it was time to make something that was not a sweet dessert. It was our alternative to hamburger and uses an inexpensive cut of steak which doesn't cost much more than hamburger when it is on sale.

Swiss Steak

2 lbs. rump or round steak cut 1 1/2 - 2 inches thick
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
2 T. fat
1 bayleaf (I don't always have it and leave it out often.)
1 minced clove of garlic
2 c. tomatoes
2 c. sliced onion
1 c. diced celery

Rinse or use a damp cloth to wipe off meat. Trim off excess fat if desired. Combine flour, salt and pepper in a shallow dish and stir to mix. Dredge or pound into steak on both sides. Heat fat in skillet Brown meat quickly on both sides. Combine remaining ingredieandients and pour over meat. Cover. Cook on high until steaming then turn down to low and cook about 1 1/2 hours or until steak is tender. Remove steak when done. Remaining ingredients can be thickened with flour,water and spices to make a sauce that can be poured over the meat. (You might be temped to use the leftover flour mixture from dredging the meat but DON'T. Bacteria can be in this mixture after it has been sitting out for a couple of hours It is best to mix up some new flour and spices and throw out the other.
It makes about six servings. (I like to serve it with fluffly mashed potatoes.)