|Round steak||2 1⁄2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 3⁄4 Teaspoon|
|Black pepper||To Taste|
|Monosodium glutamate||1⁄4 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Potato water||1⁄2 Cup (8 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
Trim fat from edge of steak.
Cut enough fat to make about 2 tablespoons.
Melt fat in 12-inch skillet; stir frequently to prevent scorching.
Cut meat into 6 portions; pound in flour.
Brown meat slowly in fat on both sides about 20 minutes.
Sprinkle with seasonings and vegetables.
Add potato water; cover.
Simmer 2 hours to 2 hours and 30 minutes or until meat is fork tender.
Add remaining water as needed.
Lift meat occasionally for liquid to run under and prevent sticking.