1 (2 to 2 1/2 lb.) chuck steak
4 tbsp. all-purpose flour
2 tbsp. cooking oil
1 c. chopped onion
1 c. chopped celery
1 (8 oz.) can tomato sauce
1 c. water
1 1/2 tsp. salt
1 tsp. marjoram
1/4 tsp. pepper

Dredge steak with flour; brown in hot oil in a heavy skillet or Dutch oven. Remove steak and set aside.

Saute onion and celery until soft; stir in remaining ingredients. Return steak to skillet; cover and simmer 2 hours or until meat is very tender. Remove steak to hot platter; skim fat from gravy. Heat gravy to boiling, and serve with steak. Yield: 4 servings.