Ingredients
3 tablespoons all-purpose flour1/2 teaspoon salt, optional1/2 teaspoon pepper1-1/2 pound beef top round steak, cut into four pieces4 teaspoons canola oil1/2 cup chopped celery1/2 cup chopped onion1 garlic clove, minced1 can (10-3/4 ounces) condensed tomato soup, undiluted3 tablespoons brown sugar2 tablespoons Worcestershire sauce1 tablespoon cider vinegar2 teaspoons prepared mustard
Preparation
In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm.
In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender.
