Super Swiss Steak

    1 1/2 lbs. beef round steak, cut 3/4 inch thick
    3 tablespoons flour
    1 teaspoon salt
    1 teaspoon dry mustard
    1/4 teaspoon pepper
    3 cloves fresh garlic, minced
    2 teaspoons shortening
    1 (16 oz.) can tomatoes
    1 small onion, sliced
    1 stalk celery, sliced
    2 medium carrots, sliced
    1 tablespoon Worcestershire sauce
    1/4 cup red wine
    1/4 cup water

Cut meat into 6 serving pieces. Combine flour, salt, mustard,
pepper, and garlic powder. Pound 2 T. of the flour mixture into the
meat. Brown the meat in the shortening on both sides. Drain off
excess fat. Add undrained tomatoes, onion, celery, carrots,
worcestershire sauce and cooking wine.

Cover and simmer for 1 1/4 hours or until meat is tender. Remove
meat to a serving platter and keep warm. Combine 1/4 water and the
remaining flour mixture. Stir into tomato mixture until thick and
bubbly. Pass with meat. Serve meat and sauce with hot cooked noodles,
rice, or mashed potatoes.