2 lb. round steak, cut into small pieces
1/2 c. celery, cut into small pieces
1/2 c. bell pepper, cut into small pieces
1/2 c. onion, cut into small pieces
2 (14 1/2 oz.) cans diced tomatoes
2 small cans tomato juice
1 (16 oz.) jar medium taco sauce
1 can mushrooms (optional)
salt and pepper to taste

Dredge steak pieces in flour and cook in oil until brown. Sauté celery, bell pepper and onion and combine with steak pieces. Combine diced tomatoes (rinse cans with water and add to tomatoes - a lot of liquid is needed), tomato juice, taco sauce, mushrooms and seasonings. Add steak and sautéed vegetables. Put into a 2 1/2-inch deep 10 x 14-inch pan.

Bake at 350°F until steak is tender (approximately 1 hour). Juice will thicken as it bakes.

Bake, uncovered, for 30 minutes. Cover with aluminum foil for the last 30 minutes.