Swiss Steak

1 (1 1/2 to 2 pound) round steak
1 large onion, chopped
Salt and pepper, to taste
Flour
3 tablespoons vegetable oil
2 cups tomatoes
1 cup water

Cut steak into serving-size pieces. Salt and pepper steak, dredge in flour and pound flour into steak.

Brown steak in oil in a large cast iron skillet, then remove from skillet. Sauté the onion in the same skillet. Layer steak and onion in a cast iron Dutch oven and pour tomatoes over. Bake at 350 degrees F until fork tender and the tomato gravy is thick, about 2 or 2 1/2 hours.

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