1 1/2 lb. cubed steak (6 steaks)
1 (16 oz.) can tomatoes, cut up
1 sm. onion, sliced
1 stalk celery, sliced
1 med. carrot, thinly sliced
1/2 tsp. Worcestershire sauce
1 can tomato soup

Roll steaks in mixture of flour, salt and pepper. In skillet brown meat on both sides. Drain off excess fat. Add undrained tomatoes, onion, celery, carrot, tomato soup and Worcestershire. Cover and cook over low heat about 1 1/4 hours or until meat is tender. Remove meat to a warm serving platter. Keep warm. Skim off excess fat from tomato mixture.

Combine 1/4 cup cold water and 2 tablespoons cornstarch; stir into tomato mixture. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Serves 6.