1 1/2 lbs. round or rump steak, cut 1 inch thick
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 c. celery, diced
1 clove garlic, minced, about 2 hours before serving
2 tbsp. fat
1 1/2 c. canned tomatoes
1 med. onion, thickly sliced
1/4 c. dark raisins

Trim excess fat from steak. Combine flour, salt, and pepper. Lay steak on board. Sprinkle with half the flour mixture, then with rim of heavy saucer, or mallet, pound in mixture well. Turn meat and repeat until all flour is used. Cut meat into 6 equal servings. In heavy skillet, brown steak on both sides in hot fat. Add tomatoes, onion, celery, garlic and raisins. Simmer covered about 2 hours, or until steak is fork tender. Add more liquid if needed.