Swiss Steak with Vegetables for Two - Sl 11/81

Directions

Trim excess fat from steak; cut steak into serving-size pieces.

Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet.

Brown steak in oil in a large skillet; place in a shallow 2-quart casserole.

Spoon carrots, onion, and celery over meat.

Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved.

Pour sauce over 2 servings.