Dinner Tonight: Spicy Swiss Steak

That's what my mother called it.  She used round steak, cut into serving-sized pieces and pounded flat with a meat mallet.  I'm using individual cubed steaks.  Either way, it requires dredging the meat in seasoned flour, browning in a scant bit of oil, then a long, slow simmer (covered) on the stovetop in beef stock with bay leaves, herbs & spices until the meat is very tender.  Thicken the liquid with a simple cornstarch slurry to make a gravy.  I'll be making mashed potatoes to go with it.  The vegetable side is yet to be determined.
Jill