Italian Herbed Round Steaks

1 1/2 to 2 lb. bottom round steaks
Flour
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1 (14.5-oz.) can Italian style diced tomatoes
2 stalks celery, sliced
1 large onion, sliced and separated into rings
1/2 tsp. basil
1/2 tsp. marjoram

Trim any excess fat from steak and cut into 6 to 8 serving-size pieces. Roll in flour to coat all sides; season with salt and pepper. Heat oil in a large skillet and brown both sides of steak. Pour tomatoes and juice over steak and top with celery and onion. Sprinkle with herbs and cover skillet. Simmer over low heat for 1 1/2 hours or until steak is tender.
Makes 6 to 8 servings.
 

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