Swiss Steak

 Swiss steak

1½ pounds lean round steak

2 tablespoons flour

½ teaspoon seasoned salt

Vegetable spray

½ cup beef broth

½ cup vegetable juice

¼ teaspoon dried whole thyme

1 onion, slice

2 carrots, cut into thin strips

2 stalks celery, cut into thin strips

1 large leek, cut into thin strips

1 tablespoon minced fresh parsley

Trim excess fat from steak; cut into serving size pieces. Combine flour and seasoned salt; dredge steak in flour mixture, and pound into steak with a meat mallet or rolling pin. 

Coat a large skillet with cooking spray; place over medium-high heat until hot. Brown steak on both sides in skillet; remove from skillet, and drain on paper towels. Wipe pan drippings from skill with a paper towel. 

Combine broth, vegetable juice, and thyme in a skillet; bring to a boil. Return meat to skillet, and add onion. Cover, reduce heat, and simmer for 1 hour, basting frequently. 

Add carrot, celery, leek to skillet; simmer, uncovered , and additional 15 minutes or until vegetables are just tender. Sprinkle with parsley just before serving. Yield: 6 servings