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1
STOVE TOP VERSION: Trim fat from meat.
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2
Cut into 4 serving-size pieces.
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3
Combine flour, salt and pepper.
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4
Using the notched side of a meat mallet, evenly pound the flour mixture into the meat.
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5
In a large skillet brown the meat on both sides in hot oil.
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6
Drain off fat.
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7
Add undrained tomatoes, onion, celery, carrot and thyme.
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8
Bring to boiling.
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9
Reduce heat.
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10
Cover and simmer about 1 1/4 hours or until meat is tender.
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11
Skim off fat.
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12
Serve with noodles or rice.
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13
CROCKPOT VERSION: Trim fat from meat.
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14
Cut into 4 serving-size pieces.
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15
Omit flour and pounding meat.
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16
Brown the meat on both sides in hot oil.
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17
In a electric crockpot place onion, celery, carrots, sprinkle with thyme, 2 tablespoons quick-cooking tapioca, salt and pepper.
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18
Pour undrained tomatoes over vegetables.
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19
Add meat.
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20
Cover and cook on low-heat setting for 10 to 12 hours.
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21
Serve as above.
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22
OVEN VERSION: Prepare and brown meat in skillet as directed above for stove top version.
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23
Transfer meat to a 2-quart baking dish.
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24
In the same skillet combine undrained tomatoes, onion, celery, carrot, and thyme.
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25
Bring to boiling, scraping up any browned bits in the pan.
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26
Pour over meat.
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27
Cover and bake in a 350F (180C) oven about 1 hour or until tender.
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28
Serve as above.
