I found an old recipe where I dredge the meat in seasoned flour, place it in a pyrex baking dish and cover with canned tomatoes and onion and bake, covered, at 350 degrees for as long as it takes to get tender. I guess it is a simple version of Swiss Steak. I don't have the exact recipe in front of me at this time but this is what I remember. It is actually very good.
Zhills posted a recipe in the Recipe Game that reminded me of my old recipe and I thought I would make it again or make hers. The store has round steak on sale this week, both top and bottom round, and I thought I would ask your advice.
Thanks to chickenbutt, Jojo320 and Nightowlz for your response.
BTW, chickenbutt, what does FWIW stand for?