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Swiss Steak with Olive Tomato Sauce

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2 pounds round steak, 1 inch thick
˝ cup flour
1˝ teaspoons salt
˝ teaspoon pepper
3 tablespoons shortening
2 medium onions, sliced
˝ cup sliced pimento stuffed olives
2 cans (16 ounces each) tomatoes
1 tablespoon bottled thick meat sauce
1 bay leaf
1 teaspoon light brown sugar
1/8 teaspoon thyme leaves


Cut steak into serving pieces. Combine flour, salt and pepper; pound into steak with tenderizing mallet. Heat shortening in large skillet. Add steak; sauté until well browned on both sides. Arrange in large, shallow baking dish; place onion rings and olives over steak. Combine tomatoes, meat sauce, bay leaf, brown sugar and thyme leaves in saucepan; mix well. Bring to a boil, breaking up tomatoes with back of spoon. Pour over steak; cover. Bake in 350 degree oven for 1-˝ hours or until steak is fork tender. Skim off excess fat before serving.

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