11/2 to 2	lb.	round steak
2	tbsp.	flour
1	tsp.	salt
1/8	tsp.	pepper
1	tbsp.	salad oil
1 (16 oz.)	can	tomatoes, cut up
1	lg.	onion, sliced
1	stalk	celery
1	tbsp.	thick bottled steak sauce

Cut steak into serving size pieces. Coat with flour, salt and pepper. In large skillet, or slow cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow cooking pot, combine meat with tomatoes, onion, celery and steak sauce. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.