1 1/2 lb. bottom round steak, 1-1 1/2" thick
Salt & pepper
1 (16 oz.) can tomatoes
1 med. sized onion, sliced thin
1/2 c. chopped celery
1/2 tsp. ground marjoram
1/4 tsp. garlic powder

Cut off all visible fat from steak. Cook fat in heavy skillet over moderately low heat until fat is released. Discard unmelted fat. Sprinkle meat with salt and pepper. Brown lightly in fat over moderately high heat.

Pour off excess fat. Add remaining ingredients. Cover and cook over low heat 2 1/2 hours or until fork tender. Add water during cooking, if too much liquid evaporates. Serves 4.