1/2 lb Boneless round steak=7F

2 tb All-purpose flour

1/2 ts Salt

1/4 ts Pepper

1 tb Vegetable oil

2 ea Carrots; sliced

1 sm Onion; sliced

1 ea Stalk celery; sliced

1 ea 8-oz can tomato sauce

1/2 c ;water

1 tb Butter or margarine

1 ea Beef-flavored bouillon cube

1 ts Bottled brown bouquet sauce

Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat. : Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over 2 servings.

S. Lavenue of Tennessee, in November, 1981 "Southern Living". Typos by Jeff Pruett. From: Date: