Swiss Steak

One of the cookbooks that my grandmother used is called "The Victory Handbook for Health and Home Defense." It is a WWII era cookbook that was printed locally (the last half of the book is filled with advertisements for local businesses) and contains the names of all the local people who were serving in the military at the time - including my great uncle - my grandmother's brother - Don.

1 1/2 lbs. round, or rump beef, 1 1/2 in. to 2 inches thick
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
2 Tbsp. salad oil or melted fat
1 1/2 cups canned tomatoes
3 large peeled onions. sliced
1 stalk celery, chopped
1 peeled clove garlic, minced
1 Tbsp. thick condiment sauce or catsup
2 drops tobasco sauce

Trim excess fat. Mix flour, salt, and pepper, and with the edge of a saucer, pound 1/2 of it into one side of the beef. Turn beef over, and pound remaining flour into other side. Heat salad oil in skillet, and when oil is hot, brown beef in it very quickly on both sides. Then add balance of ingredients; cover; and bake in slow oven. Uncover for last 1/2 hour in order that sauce may cook down to a rich thickness.