Swiss Steak

This is a crock-pot classic. Freezes great and tastes even better re-heated.

1 round steak (approximately 1 1/2 pounds)

1 teaspoon garlic powder

Salt and pepper

All-purpose flour, for dusting

1/3 cup vegetable oil

2 cloves garlic, crushed

1 (14-1/2 ounce) can diced tomatoes

1 medium onion, cut into chunks

1 medium bell pepper, cut into chunks

Cut steak into large bite-sized pieces. Season with salt, pepper and garlic powder to taste. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Crock Pot. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat -- at least 4 hours, but I usually cook it all day or overnight -- and adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Serve over mashed potatoes, rice or egg noodles!

Note: to ensure tenderness, you can ask the butcher to run the round steak through a cuber.