1 1/2 lb. round or rump steak, 1 1/2 thick
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
1 1/2 c. canned tomatoes
3 thinly sliced lg. onions
1 diced stalk celery
1 minced clove garlic
1 tbsp. bottled thick meat sauce (I use A-1 sauce)
1/4 c. raisins

Trim excess fat from meat. Combine flour, salt, and pepper. Lay meat on board; sprinkle with half of flour mixture; with rim of saucer, pound in mixture. Turn meat; repeat until all flour is used.

In hot oil in heavy skillet or Dutch oven over medium heat, brown meat well on both sides, about 15 to 20 minutes. Add rest of ingredients. Stir well. Simmer, covered, about 2 to 2 1/2 hours or until meat is fork-tender. Skim off fat, if necessary.

Serve on heated platter, with sauce over and around meat. 4 servings.