1 lb. round steak
Flour for dredging
Salt & pepper to taste
3 tbsp. shortening
1 clove garlic, quartered
1 (1 lb.) can whole tomatoes, undrained
4 carrots, cut into chunks
3 ribs celery, cut into chunks
1 med. onion, cut into rings
1 tbsp. Worcestershire sauce

Cut meat into six pieces. Combine flour, salt and pepper. Dredge meat in flour, coating well. Heat shortening in a large skillet. Saute garlic until brown, then discard garlic.

Brown meat on all sides. Remove from skillet to a shallow casserole dish. Add a tablespoon of dredging flour to skillet, blending until smooth and lightly browned. Add tomato liquid to skillet and heat until all brown bits are loosened from skillet.

Place tomatoes in casserole dish with meat. Add celery, carrots and onion rings. Pour tomato liquid over all. Cover and bake at 325 degrees for 1 1/2 to 2 hours, or until meat is tender and vegetables are done. Add a little hot water, if liquid cooks too low. Yield: 4 to 6 servings.