Tutu'S Swiss Steak

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   1. Cut off all fat, and sprinkle with salt, pepper, and flour.

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   2. Pound gently on both sides with a knife, using a criss-cross pattern.

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   3. Heat pan with salad or olive oil in it and brown meat on both sides.

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   4. Cover with hot water. Simmer slowly.

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   5. Add water if gravy becomes too dry. If necessary, add more salt. Flour that you put on meat should be enough to make the gravy thick when it is finally done.

No additional tips available.