Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | TO 2 lbs round steak |
| 2 tablespoons | Flour |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Salad oil |
| 16 ounces | Can tomatoes; cut up |
| 1 large | Onion; sliced |
| 1 \N | Stalk celery; thinly sliced |
| 1 tablespoon | Thick bottled steak sauce |
Cut steak into serving-size pieces. Coat with flour, salt, and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil.
Pour off excess fat. In slow-cooking pot, combine meat with tomatoes, onion, celery, and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired.
from Crockery Cookery by Mable Hoffman, H. P. Book, 1975, ISBN 0-553-14870-2
typed and posted by teri Chesser 5/97 Posted to MM-Recipes Digest V4 #15 by hdbrer@... on Jun 20, 99