Swiss Steak

• 2 pounds beef (rump, round or chuck)
• salt and freshly-ground black pepper
• 4 tablespoons

Season beef with salt and freshly-ground black pepper, to taste. Rub well with flour.

Sauté finely-chopped onion in olive oil in a thick-bottomed, fire-proof casserole until soft and transparent. Add meat and brown well on both sides. Pour in tomatoes; cover casserole and cook very slowly on top of the stove until the meat is tender (about 2 hours), adding a little water from time to ti