1/4 cup flour

  1 tsp salt

  1/2 tsp dry mustard

  1/4 tsp pepper

  1 1/2 to 2 lbs round steak - or -

     Bone chuck steak, cut 1 1/2 " thick

  2 tbsp cooking oil

  2 onions, sliced

  1 (lb) can tomaotes, cut up

  1 clove garlic, minced

  1 tsp Worcestershire sauce

  Water

  1/4 cup flour

  1/2 tsp salt

  1/8 tsp pepper

  1/2 cup water

 

  Combine 1/4 cup flour, 1 tsp salt, dry mustard, and 1/4 tsp epper.  Spread half of the mixture over one side of the steak.  Pound in with a side of a saucer or meat mallet.  Repeat with other side of the steak.  Brown the steak on both sides in the hot oil in a skillet.  Add the onions, tomatoes, garlic, and Worcestershire sauce.  Cover and simmer for 1 1/2 to 2 hours or until the meat is tender.  Place the meat on a warm platter and top with onions and tomatoes.  Add enough water to the pan juices to make 1 1/2 cups.  Return the juices to the skillet.  Combine 1/4 cup flour, 1/2 tsp salt, 1/8 tsp pepper and and 1/2 cup water in a jar.  Cover and shake until well blended. Add to the meat juices.  Bring to a boil, stirring constantly, until the mixture is thickened.  Yield: 6 servings