1 1/2 lbs. beef round steak, cut 3/4 inch thick
2+1 Tbsp. flour
1 tsp. salt
2 Tbsp. shortening
1 16-oz can tomatoes, cut up
1 small onion, sliced
1 stalk celery, sliced
1 medium carrot, thinly sliced
1/2 tsp. Worcestershire sauce
Hot cooked rice or noodles
Cut meat into 6 serving-size pieces.
Combine flour and salt; pound 2 Tbsp. of the flour mixture into meat.
In a 10-inch skillet, brown meat on both sides; drain off excess fat.
Add undrained tomatoes, onion, celery, carrot and Worcestershire.
Cover and cook over low heat about 1 1/4 hours or till meat is tender.
Remove meat to a serving platter; keep warm.
Skim off excess fat from tomato mixture.
Combine 1/4 cup cold water and the remaining flour mixture; stir into tomato mixture.
Cook and stir till thick and bubbly.
Cook and stir 1 to 2 minutes more.
Serve meat and sauce with hot cooked rice or noodles.
NOTE: This can also be done in a crock pot. Brown meat and remove from pan and place in slow cooker.
Add remaining flour mixture into pan drippings in skillet.
Stir in undrained tomatoes, onion,celery, carrot and Worcestershire salt and pepper to taste.
Cook and stir until thick and bubbly.
Pour over meat.
Cover and cook on low setting for 8-10 hours.