Skillet Swiss Steak

• 3 ribs Celery, sliced
• 1 large Onion, sliced
• 2 teaspoons Oil
• 1 1/2 teaspoons Salt
• 2 pounds Round steak, 2" thick
• 2 cups Hot water
• 1 teaspoon Instant beef broth
• 1/4 cup Chili sauce
• 1/4 teaspoon Pepper
• 3 medium Potatoes, quartered
• 3 Carrots, quartered
• 2 teaspoons Parsley, chopped
• 1 teaspoon Dry mustard

Sauté the celery and onion in 1 tbsp of the oil until tender. Remove and reserve.

Pound mixture of flour and 1 teaspoon of the salt into both sides of the meat. Brown the meat in remaining 1 tbsp of oil.

Stir 1 cup of the hot water into broth and dry mustard in a 2 cup measure. Add to skillet with chili sauce, pepper, reserved celery and onion. Cover.

Simmer 1 hour and 15 minutes. Stir in remaining 1 cup water to thin the gravy. Add the potatoes and carrots and sprinkle with the remaining 1/4 teaspoon salt.

Continue cooking for 30 to 45 minutes, or till vegetables are tender.
Serves 4.