Tender Steak

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces
• 1 tablespoon canola oil
• 1/3 cup white wine
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 cup finely chopped celery
• 1/2 cup sliced fresh mushrooms
• 1/2 cup finely chopped carrots
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon Worcestershire sauce

1. In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil.
2. Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients.
3. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350u0b0 for 1-1/2 hours or until meat is tender.

allpurpose, salt, boneless beef, canola oil, white wine, tomatoes, celery, mushrooms, carrots, beef bouillon granules, worcestershire sauce

Taken from www.tasteofhome.com/recipes/tender-steak/ (may not work)