1 to 2 lb. boneless chuck or round beef steak
4 tbsp. flour
2 tbsp. salad oil
1 lg. onion, chopped
1 can (8 oz.) tomato sauce
1 c. water
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. marjoram
1/4 tsp. pepper

Rub meat with flour to coat generously; brown in salad oil in large heavy frying pan. Remove and set aside for next step. Saute onion and celery until soft in same frying pan, stir in remaining ingredients. Return steak to pan. Cover. Simmer 2 hours or until meat is very tender. Remove to warm serving platter. Keep hot while fixing gravy. Let gravy stand in pan about a minute or until fat rises to top. Skim off all fat. Reheat gravy to boiling. Cut steak into serving pieces. Add gravy. Makes 4 servings.