Saturday Thoughts... Good Housekeeping Swiss Steak with Raisins

We had a request from a reader for this recipe today from the 1963 Good Housekeeping Cookbook. 
I have not made this but as it is a lengthy recipe I did not want to put it in the comments. Both Sue and I have been pleased with the recipes from this cookbook so I feel confident in posting it. So for Trina here is Swiss Steak with optional raisins. (The raisins is what she was looking for). If you use cube steak, just flour the cube steak and coat well. Cube steak is already tenderized.

Swiss Steak
1 1⁄2 lb. round steak 1 1⁄2” thick
2 tablespoons flour
1 teaspoon salt
1⁄8 tsp pepper
2 tablespoons salad oil
1 1⁄2 cups canned tomatoes
3 large onions, thinly sliced
1 stalk celery, diced
1 clove garlic, minced
1 tablespoon thick meat sauce (A1, Heinz 57, or similar)
1⁄4 cup light or dark raisins (optional)
Directions:
Trim excess fat from meat. Combine flour, salt, pepper. Lay meat on cutting board; sprinkle with half of flour mixture; with rim of plate or Meat Mallet pound in the flour mixture. Turn meat over and do other side with remaining flour.
In hot oil in heavy skillet over medium heat; brown meat well on both sides - about 15 to 20 minutes.
Add rest of ingredients. Add raisins here if using. Stir well. Simmer, covered about 2 to 2 1⁄2 hours or until meat is fork tender. Skim off fat if necessary.
Makes 4 servings

To vary: Substitute canned tomato or V8 juice for tomatoes
Add diced carrots or celery during last half hour Stir well.