My Mom's Swiss Steak Recipe

Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time quickly browning on each side. Remove steaks and set aside. Add the onion to the pot and cook over medium-low heat until wilted about 3 minutes. Return the steaks to the pot and add the tomatoes mushrooms celery and green pepper. Season with oregano and add the bay leaf.

Cover the pot and cook over medium-low heat for about 1 1/2 hours or until meat is fork tender. If you wish to thicken the gravy remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.