1/2 lb. boneless round steak
2 tbsp. all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. vegetable oil
2 carrots, sliced
1 sm. onion, sliced
1 stalk celery
1 (8 oz.) can tomato sauce
1/2 c. water
1 tbsp. butter
1 beef bouillon cube
1 tsp. bottled brown bouquet sauce

Trim and cut steak into serving size pieces. Combine flour, salt and pepper. Dredge steak in flour mixture and pound into steak with meat mallet. Brown steak in oil. Place in shallow 2 quart casserole. Spoon vegetables over meat. Combine remaining ingredients in a skillet. Cook over medium heat until bouillon is dissolved. Pour sauce over vegetables. Cover. Bake at 350 degrees for 1 hour 10 minutes. Serves 2.