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| 2 x ca. 450 g | Round steak |
| 1/4 Tasse | all-purpose flour |
| 2 Esslöffel | vegetable oil |
| 1 gross | Onion chopped |
| 1 Tasse | Celery chopped |
| 28 x ca. 30 g | Tomato sauce; Canned |
| 1 Teelöffel | sugar to taste |
| 1 Teelöffel | Leaf marjoram; crumbled |
| 1/4 Teelöffel | pepper |
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This is such a tasty, homey recipe. A real favorite that I've been making for 20 years.
Rub steak with flour to coat; brown in vegetable oil; remove; set aside.
Saute onion and celery until soft in same pan; stir in tomato sauce, water, sugar, marjoram and pepper. Return steak to pan; cover.
Simmer 2 hours or until meat is very tender. Remove to heated serving platter and keep hot while making gravy.
Let juices stand in pan 1 minute or until fat rises to top; skim all fat. Reheat gravy to boiling. Cut steak into 1/4" thick slices; serve with gravy.
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