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Swiss Steak

1 1/2 lb round or rump beef, 1 1/2" thick
2 TBS flour
1 tsp salt
1/8 tsp pepper
2 TBS vegetable oil
1 1/2 c canned tomatoes
3 large onions, thinly sliced
1 stalk celery, diced
1 clove garlic, minced
1 TBS A-1 Steak Sauce
1/4 c raisins (optional)
Trim excess fat off meat. Combine flour, salt and pepper. Lay beef on bread board, sprinkle with half of flour mixture. With rim of a saucer, pound flour into it. Turn over, and pound remaining flour into other side. Heat salad oil in a heavy skillet on medium high. Brown meat well. Add rest of ingredients. Stir well, cover, simmer 1 3/4 - 2 hours or until meat is tender. Skim off fat if necessary. Makes four servings. Serve with sauce around it.
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