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Braised Swiss Steak
2 lb. round steak, cut 1" thick
2 tbsp. dry bread crumbs (packaged)
1 (8 oz.) can stewed tomatoes
2 med. onions, thinly sliced
1 tbsp. Worcestershire sauce
2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter or margarine, melted
1/4 c. chopped celery
1 clove garlic, crushed
Combine bread crumbs, salt and pepper. Sprinkle half of crumb mixture on steak. Pound into steak with wooden mallet. Repeat on other side. Cut steak into 6 portions. Melt butter in large Dutch oven. Add steak; brown on both sides over medium heat. Add tomatoes, onion, celery, garlic and Worcestershire sauce. Bring to boiling. Reduce heat, simmer, covered for 2 hours or until meat is tender. Serves 6. 250 calories per serving.