3 lb. round steak, cut in 1 piece 1 1/2" thick
1/4 c. flour
3 tsp. salt
1/2 tsp. pepper
3 tbsp. vegetable oil
1 c. chopped onions
1 (20 oz.) can tomatoes, drained
3/4 c. sliced carrots
3/4 c. sliced celery
1 bay leaf

Dip the meat in a mixture of the flour, salt and pepper, pounding it in with the side of a knife or edge of a plate. Heat the oil in a Dutch oven or deep skillet, add the steak and brown well on both sides.

Mix in the onions, tomatoes, carrots, celery and bay leaf. Cover and cook over low heat 1 1/2 hours, or until tender. Transfer the meat to a warm platter and keep hot. Strain the gravy and skim the fat from the surface. Pour over the meat.