Miss Millie’s Swiss Steak

1. Mix the flour, paprika, garlic powder, salt and pepper into a bag, or a medium sized bowl.
2. Toss the pieces of steak into the flour and seasoning mixture to coat.
3. Remove the seasoned pieces of meat from the flour and tenderize the meat using the ridged side of a meat mallet, or use the edge of a saucer to pound the meat to about a half inch thick.
4. Return the meat to the seasoned flour and coat the meat again.
5. Heat the oil in a large skillet over medium high. Once oil is hot, add meat into the skillet and brown the meat on both sides (you don’t have to cook it all the way through but you want a nice browning on both sides).
6. Add the Worcestershire sauce to the ¼ cup of hot water in a small bowl.
7. Top the meat with the tomato sauce and the Worcestershire and water mixture. Cook for about 3 minutes.
8. Sprinkle the mushrooms (including the juice) and the onions over the sauce-covered meat.
9. Lastly, pour the cream of celery soup over the top.
10. Turn the heat on medium-low to low, cover the skillet and simmer for about 30-40 minutes.

Serve over rice or mashed potatoes.