2 lbs. Flank Steak
2 T. Flour
2 T. Fat (bacon or shortening)
1 t. Salt
1/8 t. Pepper
1 C. Hot Water
3 Large Onions, sliced into rings
Sauce:
2 T. Fat
1 C. Onion, chopped
1 C. Green Pepper, chopped
1 C. Celery, chopped
1 t. Salt
1/2 t. Brown Sugar
1/8 t. Chili Powder
1/4 C. Flour
1 C. Water
1/4 t. Tabasco Sauce
1/4 t. Worcestershire Sauce
1/4 to 1 t. Heinz 57 Sauce
1 Large Can Tomato Juice
Trim excess fat from steak and cut into serving size pieces. Combine flour, salt and pepper and dredge meat in flour mixture, keeping leftover mix. Brown meat in melted fat. Add water and lay onion over meat. Add leftover flour mixture. Cook over low-medium heat for 1 1/2 to 2 hours, or until tender, watching water level. Add small amounts of hot water as needed.
Sauce:
Add flour to melted fat in large skillet and brown. Add onion, celery, green pepper and cook until soft. Add all other ingredients and heat to boil. Cover, reduce heat and cook 30-45 minutes.
Add everything in swiss steak pan to sauce, heat through and serve.
Try and time steak and sauce to be done at about the same time.