1 1/2 lb TO 2 lbs round steak
2 tb Flour
1 ts Salt
1/8 ts Pepper
2 tb Salad oil
16 oz Can tomatoes; cut up
1 lg Onion; sliced
1 Stalk celery; thinly sliced
1 tb 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
