Swiss Steak

1 kg beef chuck, silverside, or topside, 2.5 to 4 cm thick and trimmed of fat
75 g flour
3 tablespoons beef suet or trimmed beef fat
1 onion, finely chopped
1 garlic clove, finely chopped
Thyme, marjoram, and either rosemary or savory
10 cl tomato juice or waterSalt and pepper