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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 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. 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. 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. 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.