Swedish Steak - cooking recipe

Ingredients

beef
vinegar
1/2 c. water
2 Tbsp. flour
margarine
celery, chopped
onion, chopped
Adolph's tenderizer

Preparation

Use beef that is not too fatty or cheap.
Choose a middle grade of beef.
Put enough margarine in pan so meat will not stick; brown on both sides.
I put a little vinegar on both sides to cut enzymes.
Also, I put Adolph's tenderizer on with spices. When meat is browned, cover with water enough to cover all meat in frying pan but not to overflow the sides.
Cut up celery and onion; put in with meat.
Keep water enough so will not run dry. Turn every so often to keep even cooking.
When you can cut meat with fork and it looks tender and really falls apart, it is done. You can put thickener in, if you want.
Put 2 tablespoons flour in 1/2 cup water into a covered jar; shake well.
All flour lumps will smooth out.
You may have to ad more flour.
Cover pan while cooking on low flame; simmer.
Continue your dinner with a salad and another vegetable.