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Italian Swiss Steak

3 tablespoons all-purpose flour
2 pounds boneless beef top round steak, cut into serving-size pieces
1/4 cup butter, cubed
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 teaspoons salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup (4 ounces) shredded part-skim mozzarella cheese

Place flour in a large resealable plastic bag. Add beef, a few pieces
at a time, and shake to coat. Remove meat form bag; pound to flatten.

Printed from tasteofhome.com Nov 19, 2008

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Italian Swiss Steak cont.

In a large skillet over medium-high heat, brown steak on both
sides in butter. Add the tomatoes, salt, basil and pepper; bring to a
boil. Reduce heat; cover and simmer for 1 hour or until meat is
tender. Add green pepper and onion. Cover and simmer for 25-30
minutes or until vegetables are tender. Sprinkle with cheese; cook 2
minutes longer or until cheese is melted.

Yield: 6-8 servings.