1 1/2 to 2 lb. beef round steak, 1/2 inch thick
1 can stewed tomatoes
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. Worcestershire sauce
1/2 c. chopped onion
2 lg. green peppers, cut into strips
6 sm. potatoes
2 carrots, sliced
1 celery stalk, chopped
1 3/4 c. water

Combine flour, salt and pepper in a plastic bag. Cut round steak into serving pieces. Place into the bag and shake to coat. Brown coated meat in 1/2 cup hot shortening, using electric skillet. Reduce heat and simmer for about 1 1/2 hours or until tender. Add all the vegetables and continue cooking for another 1/2 hour. Serves 6.