1-1 1/2 lbs top round steak, tenderized and cut into 4 pieces
Flour
Salt and pepper to taste
3 tbsp vegetable oil
1 can Italian-style stewed tomatoes, drained (reserve juice)
1/2 lb fresh mushrooms, sliced

Swiss Steak Lombardi

1. Coat meat with flour; season with salt and pepper.
2. Heat oil in a large skillet. Brown meat on both sides over medium-high heat.
3. Pour reserved tomato juice over browned meat. Reduce heat to lowest setting and cover. Cook for 1 hour or until the meat is tender.
4. Remove cover, add tomatoes and mushrooms. Cover and simmer for another 5-10 minutes.
   Serves: 4