Round steak, about 1/4 lb. per serving
16 oz. can stewed tomatoes
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped carrots
Dash of garlic powder
1 bay leaf
Salt and pepper to taste

Cut round steak into serving sized pieces. Pound each piece well and flour on both sides. Wait about 20 minutes and pound in more flour. In a large skillet, brown in hot oil on both sides. Season with salt and pepper. Add remaining ingredients. Cover pan and cook over very low heat for about 1 1/2 hours or until meat is very tender.