2 lb. round steak 1 inch thick
1/2 c. flour
1 tsp. salt
2 med. onions, chopped
2 stalks of celery, sliced thin
1/2 tsp. paprika
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1 garlic clove, minced
1 c. beef broth
1 sm. can sliced mushrooms, drained
2 carrots, scraped and sliced
1/2 c. dry wine

Mix flour, salt and pound into steak with a mallet or edge of saucer. Cut into pieces and brown on both sides in oil. Place in dutch oven. In same skillet cook onions until limp, add carrots, and sliced celery, paprika, pepper, Worcestershire sauce, garlic clove and beef broth. Simmer 1 hour. Then add sliced mushrooms and dry wine. Simmer 30 minutes longer. Serve over rice or noodles or mashed potatoes.