3 lbs. round or Swiss steak
1/2 c. flour
2 tsp. salt
1 tsp. pepper
6 tbsp. oil or shortening
1 lb. fresh tomatoes, peeled and chopped
2 lg. onions, sliced
2 green peppers, sliced
2 ribs celery, sliced

Cut meat into serving pieces; trim off excess fat. Combine flour, salt and pepper. Pound flour into both sides of meat with edge of saucer or meat mallet. Heat oil in skillet. Add meat and brown slowly on both sides. Add chopped tomatoes, onions, green peppers and celery. Heat until liquid is boiling, then reduce heat to simmer. Cover and simmer 1 to 1 1/2 hours or until meat is tender. Freeze portions you intend to use later in small casseroles or single serving boilable bags. Note: Cook enough rice to accompany Swiss steak and freeze in suitable portions for reheating. Serves 8-13.