2 lbs. round steak (2 inches thick)
1/2 c. flour, combined with 1 tsp. salt and a dash of pepper
1/4 c. bacon or ham drippings
2 c. tomatoes

Pound flour into both sides of steak, using edge of heavy plate. Heat fat in large casserole or skillet and sear steak. Add boiling tomatoes; cover casserole closely and place in slow oven about 2 hours until done. One cup carrots, onions, and green peppers may be put into 2 cups of boiling water and substituted for tomatoes. Or vegetables may be added to tomatoes. Make gravy of drippings and pour over steak. Drained vegetables may be returned to gravy after it has been thickened.