Cast Iron Swiss Steak

1 (1 1/2 to 2 pound) round steak
1 large onion, chopped
Salt and pepper, to taste
Flour
3 tablespoons vegetable oil
2 cups tomatoes
1 cup water

Cut steak into serving-size pieces. 

Salt and pepper steak, dredge in flour and 
pound flour into steak. Pound steak thin
inside a cellophane wrap or a couple of 
zip-lock bags (left open a little for the air 
to escape), then re-flour).

Brown steak in oil in a large cast iron 
skillet, then remove from skillet. 

Sauté the onion in the same skillet. 
(at this point, I often will make a gravy. Place the
onions on the plate with the steak, add a little oil
or butter if needed, then sprinkle enough flour in
the pan [about equal to the amount of oil], brown
the flour for a couple of minutes, then stir milk and
cold water into the roux to make the gravy. As it
begins to boil, it will thicken. Add more milk and
cold water till it's a little thinner than you want it 
to be. It will thicken a little more as it cooks.)

Layer steak and onion in the skillet, (or a cast iron 
Dutch oven) and pour tomatoes (gravy, or both) over. 

Bake at 350 degrees F until fork tender and the 
tomato gravy is thick, about 2 or 2 1/2 hours.



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