Swiss Steak With Gravy

• 1 boneless chuck or round beef steak (about 2 lb.)
• 4 Tbsp. flour
• 2 Tbsp. salad oil
• 1 c. chopped onion
• 1 c. chopped celery
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. pepper
• 1 tsp. marjoram (optional)

1. Rub steak with flour to coat generously.
2. Brown in oil in a large heavy skillet.
3. Remove steak; set aside.
4. Saute onion and celery until tender in same skillet.
5. Stir in remaining ingredients and return steak to skillet and cover.
6. Simmer 2 hours or until meat is tender.
7. Remove meat from gravy.
8. Let gravy stand in pan about a minute or until grease rises to top.
9. Skim off grease. Heat gravy again to boiling.
10. Slice steak.
11. Serve with hot gravy and creamed potatoes.

boneless chuck, flour, salad oil, onion, celery, tomato sauce, salt, sugar, pepper, marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354895 (may not work)