2 lb. round steak, cut 3/4 inch thick
1/3 c. prepared spicy brown mustard
1/4 to 1/3 c. all purpose flour
5 tbsp. vegetable oil
1 lg. clove garlic, crushed
1 med. size onion, chopped (1/2 c.)
1/2 c. chopped green pepper
1/4 c. minced celery leaves
1/4 c. minced parsley
1 (8 oz.) can tomato sauce
1 c. water
1/4 c. cider vinegar
2 tbsp. sugar
1/2 tsp. salt

Cut steak into strips about 1 1/2 inches wide and 3 inches long. Lightly brush each strip with mustard, then dip in flour. Allow coated strips to air-dry at room temperature about 30-45 minutes. (This helps make the coating stick for even browning.)

Brown strips a few at a time in 4 tablespoons of the oil in a large skillet. As meat browns, transfer to a shallow 2 quart casserole. Add remaining oil to skillet and stir fry garlic, onion, green pepper, celery leaves, and parsley just until limp, about 5 minutes. Blend in tomato sauce, water, cider vinegar, sugar, and salt and simmer slowly, scraping up browned bits on bottom of skillet, about 10 minutes. Pour tomato sauce over meat; cover.

Bake in a slow oven (325 degrees) for 2 hours or until meat is tender enough to cut with a fork. Serve with potatoes or hot cooked rice.