1 lb. boneless round steak
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. vegetable oil
3 lg. carrots, sliced
1 lg. onion, sliced
2 stalks celery, sliced
2 (8 oz.) cans tomato sauce
1 c. water
1 tbsp. butter
1 1/2 tsp. beef-flavored bouillon granules
2 tsp. browning & seasoning sauce
Hot cooked noodles or rice

Trim excess fat from steak and cut steak into serving-size pieces. Combine flour, salt and pepper; dredge steak in flour mixture and lightly pound floured steak using a meat mallet. Brown steak in hot oil in a skillet; place in a shallow 2-quart casserole. Spoon vegetables over meat.

Combine tomato sauce, water, butter, bouillon granules and browning and seasoning sauce in skillet; cook over medium heat until bouillon granules dissolve. Pour sauce over vegetables. Cover casserole and bake at 350 degrees for 1 hour and 10 minutes. Serve over noodles. Yield: 4 servings.