Swiss Steak

Janie Williams, Lillie School

  • 1 lb fat trimmed beef bottom round steak
  • 1 onion, peeled and minced
  • 2 tomatoes, peeled and sliced
  • Salt and pepper

Cut steak in four equal pieces and smother with tomato and onion. Season with salt and pepper. For Italian flavor, add a shake of oregano and a tablespoon of grated extra sharp Romano cheese.

Slow cook; cover for 8 to 10 hours at 200°.

Makes four servings, 180 calories per serving.

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