Swiss Steak with Fresh Tomatoes


2 to 3 lbs round steak
1/2 cup flour
1 tsp salt
2 tsp black pepper
3 to 4 TBSP cooking oil
1 medium onion, chopped
2 or 3 tomatoes, peeled and chopped
2 cups water


Trim fat off the steak and cut into serving size pieces. Beat the steak with a meat hammer or the back of a heavy knife to flatten and tenderize it. Mix flour, salt and pepper in a plate. Heat the oil in a heavy skillet with a tight fitting lid. Dredge the steak heavily in the seasoned flour and brown in the oil at a medium high heat. Remove steak to a plate until all has been browned. Add onion and tomatoes to the pan and stir until the onion is wilted and the tomatoes start to break up. Return steak to the pan, distributing the onion and tomatoes among the pieces of meat. Pour water over. Bring to a full boil, reduce heat to a simmer and cover. All to cook, stirring gently occasionally until the meat is tender and the gravy is thick. (About 1 to 1 1/2 hours). Taste gravy and correct seasonings if necessary. Serve hot with fresh baked cornbread.