Classic Swiss Steak 3/97

Categories:
beef, dinners

2 large carrots; sliced
2 tablespoon cooking oil; divided
1 lb boneless round steak
14 1/2 oz can diced tomatoes; undrained
8 oz can tomato sauce
1 teaspoon sugar
1/2 teaspoon oregano
1/2 cup onion; chopped
1/2 cup celery; chopped
1 egg noodles; cooked

In a large skillet, saute carrots in 1 TB. oil until crisp tender; remove and set aside. Cut meat into 4 pieces and tenderize it. Add meat and remaining oil to skillet; cook over medium high heat until browned on both sides. Add tomatoes, tomato sauce,sugar and oregano; cover and simmer for 1 hour. Add onion, celery, and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve over cooked noodles.

Yield: 4 servings