|Round steak||2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Catsup||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Finely chopped carrot||3⁄4 Cup (12 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
Trim fat from steak; reserve trimmings.
In skillet, cook trimmings till 2 tablespoons fat accumulate; discard trimmings.
Pound flour into steak; brown on both sides in hot fat.
Spoon off excess fat.
Season meat with salt and pepper.
Combine catsup, water, onion, carrot, celery, green pepper and vinegar.
Pour over meat; reduce heat.
Cover; simmer till meat and vegetables are tender, about 1 hour.
Serve meat with vegetable sauce.
Crockery cooker directions: Trim fat from meat.
(Do not pound or coat with flour.) Cut meat into 6 to 8 pieces; set aside.
Place chopped vegetables in electric slow crockery cooker.
Place meat atop; sprinkle with salt and pepper.
Mix only 1/2 cup catsup and only 1/3 cup water with vinegar; pour over meat.
Cover; cook on low-heat setting 8 to 10 hours.
Pour vegetables and cooking liquid into saucepan; skim off excess fat.
Return meat to cooker.
Blend 1/2 cup cold water with 2 tablespoons all-purpose flour.
Stir into vegetables.
Cook and stir till thickened and bubbly.
Transfer meat to serving platter.
Spoon some gravy over meat; pass remaining.
Serves 6 to 8.