Instructions: Trim excess fat from steak; cut steak into serving-size pieces. Combine flour, salt, and pepper; dredge steak in flour mixture, and pound into steak with a meat mallet. Brown steak in oil in a large skillet; place in a shallow 2-quart casserole. Spoon carrots, onion, and celery over meat.

Combine remaining ingredients in skillet; cook over medium heat until bouillon is dissolved. Pour sauce over vegetables. Cover and bake at 350F for 1 hour and 10 minutes.

Yield: 2 servings.

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