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BEEF STEAK NAPOLE 
2 lbs. round steak (cut in cubes)
2 tbsp. flour
2 tsp. cooking oil
2 (8 oz.) cans tomato sauce
1/2 c. beef bouillon
1 c. diced onions
1/2 c. celery, diced
2 garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
1/4 tsp. oregano
1/2 c. red wine (opt.)

Pound flour into steak; brown in hot oil in heavy skillet; add onions, celery, garlic, brown lightly. Add salt and pepper, tomato sauce, oregano, bay leaf, bouillon and wine (if wine omitted, double beef bouillon). Simmer covered 1 1/2 hours or until tender. Serves 4 to 6. Delicious with tossed salad, French bread, mashed potatoes or egg noodles.
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