Tender Round Steak

• 1/2 pound beef top round steak
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1 tablespoon chopped onion
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1/4 teaspoon Worcestershire sauce
• 2 tablespoons shredded sharp cheddar cheese

1. Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm.
2. In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top.
3. Cover and bake at 325u0b0 for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

steak, flour, salt, canola oil, celery, carrot, onion, tomatoes, worcestershire sauce, cheddar cheese

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