This is how my mother made Swiss Steak. In general, it's a piece of beef steak simmered with onions and tomatoes until tender.

Swiss Steak

2 servings worth of round, thin chuck, or sirloin steak - the tougher cuts
Salt
Pepper
Flour
Oil
1 onion, sliced 1/4 inch thick into rings
2 - 4 cloves garlic, mashed
1 can stewed tomatoes with celery and green peppers
Bay leaf if you have one
1/2 teaspoon oregano
Dash Worcestershire sauce if you have it
1 1/2 cups beef broth

To thicken:
2 tablespoons cornstarch
1/8 cup water

Rinse off the beef and pat it dry with paper towels. Put it on a breadboard and use the dull side of a good-sized knife to whack on it all over. Turn over and whack on the other side. This is noisy and fun. The idea is to tenderize it some.

Sprinkle it with salt and pepper, and rub in some flour. Heat up a Dutch oven or other pot that has a lid. Put the oil in it, and when it's shimmering from the heat, put the steak into it to brown on each side. Remove to a plate. Cook the onions in the hot pan, stirring over medium to low heat until they get soft. Towards the end, stir in the garlic and stir to cook quickly, but don't let it get brown. Stir in the remaining ingredients and the meat. Cover and simmer for a couple of hours until the meat is tender. You can bake it in the oven at 350 degrees if you prefer, or use the crock pot, but I have this theory that unless you take a lot of care with preparation and differentiation, pretty soon everything you make in your crock pot starts to taste the same.

If you think the tomato sauce is a little too runny, you can thicken it with cornstarch: put the cornstarch in a cup or small dish. Stir in water to dissolve it, and stir it into the bubbling hot tomato sauce. Stir until thickened.

My mother served the Swiss Steak with cheesy creamed potatoes.

Cheesy Creamed Potatoes
Potatoes, peeled and cut into 2 inch chunks, not wedges

2 tablespoons butter
1/4 teaspoon salt
2 tablespoons flour
1 cup milk
1/2 cup grated cheddar or diced American cheese (Velveeta)

Cook the potatoes in salted water until tender. Meanwhile,
melt the butter in a saucepan. Stir in the salt and flour and cook over medium low heat, stirring, until the flour is well blended with the flour and bubbly. This gets rid of the raw flour taste. Don't let it get brown, though. Slowly stir in the milk, and continue to cook and stir until sauce is thick. Stir in the cheese and heat through, but don't let it boil or get too hot if you're using real cheddar. If you're using Velveeta, it's more tolerant of higher temperatures. When the cheese is melted, carefully stir in the potatoes so they are covered with the cheese sauce.

There are vegetables in the sauce on the meat, but if you have your heart set on another vegetable, some green beans would be nice because if a little of the cheese sauce or tomato sauce were to get on them, they might taste even better.

I was looking for a knitting pattern and found this sweet kitty cat playing with a ball someone made for him.