1 1/2 to 2 lb. chuck, flank, rib steak, cut up
Flour for dredging
3 tbsp. oil
1 lg. onion, cut into lg. bite size pieces
1 carrot, diced
1 c. diced celery
1 green pepper, diced
1 c. stewed tomatoes, diced or 1 can diced
1 tbsp. vinegar
1 tbsp. brown sugar
Hot water to cover
Fresh parsley for garnish; chopped

Cut steak into serving portions and dredge with flour. Heat 3 tablespoons of oil in deep pot, add steak and fry 3-5 minutes on each side. Add vegetables, 1 tablespoon of vinegar, 1 tablespoon brown sugar and water to cover. Cover and cook over moderate heat 20 minutes. Stir, and reduce heat to simmer for 15 minutes, uncovered. Add salt and pepper to taste. Serve with piping hot bread or rolls.