1 1/2 pounds round steak
1/4 cup of flour
2 teaspoons dry mustard
salt & pepper to taste
1 teaspoon olive oil
1 onion finely chopped
2 carrots peeled & grated
2 stalks celery finely chopped
1 16 ounce can tomatoes, undrained
2 tablespoons Worcestershire sauce
2 teaspoons firmly packed brown sugar
Cut steak into 6 serving size pieces. Coat with mixture of flour, mustard, salt & pepper. In a large skillet, brown meat in oil. Transfer to a crockery pot. In the same skillet, saute onion, carrots and celery until glazed. Add tomatoes, Worcestershire sauce and brown sugar. Heat, scraping up browned bits and pour over meat. Cover and cook on low for 6 to 8 hours, or until tender. Spoon sauce over meat when serving.
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