Swedish Steak

Directions

1. 1
   Use beef that is not too fatty or cheap.
2. 2
   Choose a middle grade of beef.
3. 3
   Put enough margarine in pan so meat will not stick; brown on both sides.
4. 4
   I put a little vinegar on both sides to cut enzymes.
5. 5
   Also, I put Adolph's tenderizer on with spices. When meat is browned, cover with water enough to cover all meat in frying pan but not to overflow the sides.
6. 6
   Cut up celery and onion; put in with meat.
7. 7
   Keep water enough so will not run dry. Turn every so often to keep even cooking.
8. 8
   When you can cut meat with fork and it looks tender and really falls apart, it is done. You can put thickener in, if you want.
9. 9
   Put 2 tablespoons flour in 1/2 cup water into a covered jar; shake well.
10. 10
    All flour lumps will smooth out.
11. 11
    You may have to ad more flour.
12. 12
    Cover pan while cooking on low flame; simmer.
13. 13
    Continue your dinner with a salad and another vegetable.