barbecued beef strips

2 pounds round steak, cut 3/4 inch thick
1/2 cup prepared spicy brown mustard
1/4 – 1/2 cup all-purpose flour
5 tablespoons oil
1 large clove garlic, crushed
1 medium-sized onion, chopped
1/2 cup green pepper, chopped
1/4 cup minced celery leaves
1/4 cup minced parsley
1 8 oz. can tomato sauce
1 cup water
1/4 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt

Cut steak into strips about 1-1/2 inches wide and 3 inches long. Lightly brush each strip with mustard, then dip in flour. Allow coated strips to air-dry at room temperature about 30-45 minutes. This helps make the coating stick for even browning. Brown strips a few at a time in 4 tablespoons of oil in a large skillet. As meat browns, transfer to a shallow two-quart casserole dish. Add remaining oil to skillet and stir-fry garlic, onion, green pepper, celery leaves and parsley just until limp, about five minutes. Blend in tomato sauce, water, cider vinegar, sugar and salt and simmer slowly, scraping up browned bits on bottom of skillet, about 10 minutes. Pour tomato sauce over meat; cover. Bake in a slow oven (325) for two hours or until meat is tender enough to cut with a fork. Serve with potatoes or hot cooked rice. From Family Circle magazine.

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