1-1 1/2 lb. tips
1/2 c. celery
1/2 c. tomato puree
1/2 c. mushrooms
1/2 c. onion
1/2 c. carrots
1/2 c. green peppers
1 1/2 c. stock & water

Dredge meat in flour and brown in a small amount of hot fat. Chop vegetables. Add and braise 10 minutes. Drain off any fat. Add tomato puree and simmer until meat is tender. Add sliced mushrooms and liquid. Heat thoroughly. Serve with toast points. 4-5 servings.