Ingredients

• 1  pound boneless beef round steak, cut 3/4 inch thick
• 2  tablespoons all-purpose flour
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 1  tablespoon cooking oil
• 1  14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
• 1  small onion, sliced and separated into rings
• 1/2  cup sliced celery (1 stalk)
• 1/2  cup sliced carrot (1 medium)
• 1  recipe Mashed Potatoes or one 24-ounce package refrigerated mashed potatoes heated according to package directions

Directions

1. Trim fat from meat. Cut into four serving-size pieces. Combine the flour, salt, and pepper. With the notched side of a meat mallet, pound flour mixture into meat.

2. In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, and carrot. Bring to boiling; reduce heat. Simmer, covered, about 1-1/4 hours or until meat is tender. Skim off fat. Serve with mashed potatoes.

3. Makes 4 servings

4. Oven directions: Prepare and brown meat in skillet as above. Transfer meat to a 2-quart square baking dish. In the same skillet combine undrained tomatoes, onion, celery, and carrot. Bring to boiling, scraping up any browned bits. Pour over meat. Cover and bake in a 350 degree F oven about 1 hour or until tender. Serve as above.