1/4 c. corn oil
2 1/2 - 3 lb. round steak, cut 1" thick
1/3 c. flour
1 can tomato soup
1/2 c. finely chopped onions
1/2 c. diced celery
Water or beef broth, if needed

Pound flour into steak with saucer edge or meat mallet. Heat oil and brown steak on both sides in a Dutch oven or any large oven-proof pan with a tight lid. Cover with undiluted tomato soup, onions and celery. Bake in 325 degree oven for 2 1/2 hours; check to see if more liquid is needed. Remove steak to platter, adjust gravy thickness and serve with mashed potatoes or noodles. An old family favorite. Serves 6.