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TOMATO SWISS STEAK

1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 lb. round steak
2 large onions, sliced
1 green pepper, cut in strips
1 can (10 3/4 oz.) beef broth
1 can (10 1/2 oz.) tomato
puree

Combine flour, salt and pepper. Place steak on a
cutting board and pound half of the flour mixture into each
side of the steak with meat mallet or edge of saucer. Cut meat
in 4 pieces and place in an 8-inch square or 11 x 7-inch
microproof baking dish. Sprinkle remaining flour mixture over
meat. Spread onions, peppers, and tomato puree over meat.
Pour broth to cover meat. Cover with waxed paper; cook on
High (maximum power) for 5 minutes. Cook on 6 for 40 minutes.
Rearrange meat and cook on 6 for 10 minutes or until meat is
tender.

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