1-1/2 pounds boneless beef round steak (3/4 inch thick), cut into 6 serving size pieces
1 tablespoon canola oil
1/3 cup white wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1/2 cup finely chopped carrots
1 teaspoon beef bouillon granules
1/2 teaspoon Worcestershire sauce
In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil.
Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients.
Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.