This recipe was originally published as Seasoned Swiss Steak in Taste of Home, the June/July 2000 issue, on page 13. It's one of the very first recipes I ever cooked and I thought I was SO FANCY! (Sad, but true. And mildly funny.)
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt, divided
1/4 teaspoon pepper, divided
1-1/2 pounds beef top round steak (about 1 inch thick), cut into serving-size pieces
2 tablespoons canola oil
1 cup diced carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup cold water
Combine the flour, mustard, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound with a meat mallet to tenderize.
In a large skillet, brown steak in oil over medium high heat. Transfer to a greased 2-1/2 quart baking dish. Top with carrots, onion, green pepper, brown sugar, and Worcestershire sauce. Pour tomatoes over all.
Cover and bake at 350* for 1-1/2 to 2 hours or until meat and vegetables are tender. Transfer meat and vegetables to a serving dish; keep warm. Strain pan juices into a measuring cup; add water to equal 1 cup.
In a saucepan, combine reserved flour mixture with 1/4 cup cold water until smooth. Whisk in pan juices. bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve sauce over steak.