|Beef round/Rump beef||1 1⁄2 Pound (1 1/2 Inch Thick)|
|Salad oil/Melted fat||2 Tablespoon|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Onions||3 Large, peeled and thinly sliced|
|Stalk celery||1 , diced|
|Garlic||1 Clove (5 gm), crushed|
|Meat sauce||1 Tablespoon (Thick)|
Trim excess fat from meat.
Combine flour, salt and pepper.
Lay beef on chopping board; sprinkle with 1/2 flour mixture; with rim of saucer pound flour into meat.
Turn meat over, and pound remaining flour into other side.
Cut into serving pieces if desired.
Heat salad oil in heavy skillet or Dutch oven.
Brown meat well on 1 side over medium heat.
Turn and brown other side.
Add remaining ingredients.
Stir well, cover and simmer 1 3/4 2 hours or until meat is tender.
Skim off fat if necessary.