Baked Swiss Steak

1/2 to 3/4 pound boneless round steak
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
2 tablespoons vegetable oil
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup chopped carrot
1/4 cup chopped celery
1 tablespoon chopped onion
1/4 teaspoon Worcestershire sauce
2 tablespoons sharp cheddar cheese

Cut meat into two portions; pound to 1/4-in. thickness. Combine 1 tablespoon
flour and salt; coat meat on both sides. In a skillet, brown meat in oil.
Transfer meat to a greased shallow 2-qt. baking dish; set aside.

To pan drippings, add tomatoes, carrot, celery, onion, Worcestershire sauce
and remaining flour. Bring to a boil over medium heat; cook and stir for 2
minutes. Pour over meat. Cover and bake at 350*F for 1-1/2 hours or until
the meat is tender. Sprinkle with cheese; return to the oven until cheese
is melted.


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