1957 Swiss steak recipe

1 1/2 lbs. round or chuck steak, about 1-inch thick

2 tbsp. flour

1 1/2 tsp. salt

1/4 tsp. pepper

3 tbsp. fat

1 onion, sliced

1 can tomato sauce

1 cup water

1 cup frozen or canned peas

Cut steak into 4 pieces. Mix flour, salt and pepper. Pound into steak with edge of plate. Heat fat in heavy skillet. Separate onion into rings and cook until golden. Push to side of pan. Brown meat slowly on both sides; cover with onions. Add tomato sauce and water; blend. Heat until bubbling well. Cover tightly, lower heat and simmer 2 hours or more until meat is very tender. add peas 10-15 minutes before serving. Serve with border of fluffy mashed potatoes.