You’ll need: 

• 1 pound of boneless sirloin steak or round steak

• 2 tablespoons all purpose flour for coating meat

For tomato gravy: 

• 1 or so teaspoons all purpose flour for thickening tomato gravy

• 1/2 teaspoon salt

• 2 tablespoons vegetable oil

• 14 ounce can diced tomatoes with juice (Sandy suggests using Hunt’s petite diced tomatoes)

• 1/2 cup chopped carrots (Sandy suggests chopping baby carrots because they are sweeter)

• 1/4 cup chopped celery

• 1/4 cup chopped onion

• 1/2 teaspoon Worcestershire sauce

Cut the meat into four serving size pieces. 

Combine flour and salt.  Coat the meat on both sides. 

Brown the meat on both sides in a skillet.  Transfer the meat into a greased, shallow baking dish.  Set aside. 

To skillet drippings, add tomatoes, carrots, celery, onion, Worcestershire sauce and a teaspoon or so of flour for thickening.  Bring to a boil over meat, stirring an additional 2 minutes.  Pour over the meat.

Cover and bake at 350°F for 2 hours or until the meat is tender. 

Serve with or over mashed potatoes, buttered noodles or rice.  Serves 4.  

NOTE:  The tomato and vegetable mixture can easily be doubled for extra gravy. 

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