This isn't a traditional Swiss Steak recipe. In fact, I found out recently while watching Good Eats that the Swiss Steak I grew up with isn't a traditional Swiss Steak recipe. But I love how this tastes, so we'll call it my version of Swiss Steak. Again, the measurements aren't exact as I learned how to do this from my mom, who's instructions were 'fill the bowl with this much' and so on, but I'll do my best.

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1 package stir-fry strips of beef (this is something I find at my local mart, you may have to get a couple of steaks and cut them in thin strips yourself. this recipe works fine with cheap cuts, so you can save some money there. this would be about 2 8oz steaks, cut into strips)

1 cup flour

1 8oz can of tomato SAUCE

1 6oz can of tomato PASTE

Seasonings (i use season salt, garlic powder, pepper, and whatever italian spices i have handy)

1 serving of rice (either minute rice or other kind, whichever you have handy)

Coat the bottom of a deep-sided skillet with oil. I like olive oil for this, but it doesn't really matter. Make sure the skillet is one that has a lid for it, as you'll need it! Turn on the heat under the skillet. Season the beef strips with pepper and garlic, coat in flour (put the flour in a bowl first) and put in the skillet. You can do this while the skillet is warming up, the oil doesn't have to be hot to start. This way, you can drop the floured pieces straight into the pan. Brown both sides of the floured meat, turning them once so you get both sides. When they're brown, they should have soaked up all the oil. If not, sprikle a little flour into the pan to soak it up. Add the tomato sauce and paste, and one can of water for each. In other words, empty the tomato sauce into the pan, fill that can with water, and add it the pan as well. Same with the tomato paste (you may need a knife or something to get the paste out). Stir will with a spatula, making sure you scrape the bottom of the pan to get all the good fried bits mixed in. Sprinkle the top with the garlic, season salt and italian herbs. I can't really give a good definiation of how much here because it's all to taste. If you like it spicy, pile it on. If you like it light, just lightly coat the top. Anyways, season to your taste. Stir in the seasonings and bring to a slow boil. Once it starts bubbling, turn the heat down to a simmer and cover tightly. Cook for about 30-45 minutes, stirring from time to time to keep it from sticking. While that is cooking, check the directions for your rice. You want to try and time the rice being done to when this is done for best results. You can, of course, make the rice before hand and microwave it when the meat is done, but I like it fresh when I can do it. Anyhoo, when the sauce is thick, kinda like pasta sauce, it's done. Serve over rice, and make sure to give the sauce a good stir while scraping the bottom of the pan because that's where the good stuff is!

LARGER MEAT

You can, of course, use full size cuts of meat for this. You may need a deeper skillet so the meat is completly covered by the sauce, and it works best to tenderize the meat before you put it in. Cooking time may vary a little depending on the size of the pan, but everything else is the same.