Swiss Steak (Or What Do I Do With Another Roundsteak, part 1)

1 1/2 to 2 lbs round steak, cut into serving sized pieces 

1/4 cup flour 

1 tsp salt
pepper, to taste 

Oil, about 2 tsp., for browning the steak 

1 28 oz can of diced tomatoes 

2 medium sized carrots, sliced 

1/2 green pepper, cut into chunks 

1 medium onion, chopped 

1 tsp. italian herb blend 

Preheat oven to 350 degrees. 

On the stovetop, heat a skillet to medium high heat. Add the oil.

Put the flour, salt and pepper into a medium sized plastic bag, or into a shallow dish. Coat the steak pieces with the flour, and brown on all sides in hot oil. Remove from the skillet and put into an oven safe casserole dish. Pour the rest of the ingredients over the round steak. Bake, uncovered, for about 1 to 1 1/2 hours, until the beef is tender and the vegetables are done.

Serve over hot buttered egg noodles.