3 lbs. round steak, cut into 1 1/2 inch thick pieces
1/4 c. flour
3 tsp. salt
1/2 tsp. pepper
3 tbsp. vegetable oil
1 c. chopped onion
1 (20 oz.) can tomatoes
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. Serves 6-8.