Fork-tender round steak braised in a savory sauce of onion, celery, mushrooms and tomatoes seasoned with garlic, spices and Worcestershire sauce.

Swiss Steak

1 1/2 pounds round steak, about 1-inch thick

Salt and freshly ground black pepper to taste

1/4 cup all-purpose flour

3 tablespoons vegetable oil

1 large onion, sliced

2 large celery ribs, sliced

2 garlic cloves, finely chopped

8 ounces fresh mushrooms, sliced

1 (14.5-ounce) can diced tomatoes

1/4 teaspoon dried crushed basil

1/4 teaspoon dried crushed oregano

1/4 teaspoon dried crushed thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons Worcestershire sauce

1. Trim excess fat from around steak, season with salt and pepper. With the edge of a heavy saucer or a meat mallet pound flour into both sides of steak. Cut into serving size pieces.
2. In a large skillet heat oil over medium-high heat; add steak and brown well on both sides. Remove steak to a plate and set aside.
3. In same skillet saute onion, celery and garlic until slightly softened. Add mushrooms and cook for 1 minute. Stir in tomatoes, basil, oregano, thyme, salt, pepper and Worcestershire sauce, mixing well.
4. Return steak to skillet, distributing sauce evenly over all. Bring to a boil, reduce heat and simmer over low heat, covered for 1 1/2 hours, or until steak is fork tender.

Makes 4 to 6 servings.