Swiss Steak

1 1/2 lbs. boneless round steak
1/4 C. flour
1/2 t. salt
3 T. oil
1 can (16 oz.) stewed tomatoes
1/2 C. chopped celery
1/2 C. chopped carrots
2 T. chopped onion
1/2 t. Worcestershire sauce

Cut meat into 4 to 5 portions and trim all visible fat. In a small bowl combine flour and salt; pound into meat, reserving remaining flour for sauce. Heat oil in a fry pan over medium and brown meat on both sides. Transfer meat to crock pot.

Blend remaining flour mixture into pan drippings in skillet. Add tomatoes, celery, carrots, onion and Worcestershire to drippings and cook, stirring constantly, until mixture boils. Pour over meat. Cover and cook 6-8 hours. Serve over hot rice or with mashed potatoes.

Serves 4 - 5.

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