1 round steak, 1 inch thick, about 1 1/2 lbs.
1/4 c. flour
Salt, pepper to taste
1 lg. rib celery, sliced
1/4 lb. mushrooms, sliced
1 lg. onion, sliced
1 clove garlic, finely chopped
1 (8 oz.) can stewed tomatoes
1/4 tsp. each; dried crushed basil, oregano, thyme

Trim excess fat from around steak. With edge of heavy saucer or meat mallet, pound flour into both sides of steak. Heat oil in large skillet; add steak and brown well on both sides over medium high heat. Place steak in a baking dish (about 12 by 8 by 2 inches).

Lightly cook onion, celery, mushrooms, and garlic in the drippings in the skillet. Stir in tomatoes, basil, oregano and thyme. Pour over steak. Cover tightly with foil.

Bake in a 300 degree oven (no need to preheat) until steak is tender, 1 1/4 to 1 1/2 hours.