Swedish Steak

Instructions

1. Choose a middle grade of beef that is not too fatty or cheap.
2. Put enough margarine in a pan so the meat will not stick, then brown the beef on both sides.
3. Put a little vinegar on both sides of the meat to cut enzymes.
4. Sprinkle Adolph's tenderizer with spices on the meat.
5. When the meat is browned, cover with enough water to submerge all the meat but not overflow the pan.
6. Cut up celery and onion; add them to the pan with the meat.
7. Maintain enough water so it does not run dry, turning the meat periodically for even cooking.
8. Cook until the meat is tender and can be cut with a fork, then it falls apart.
9. Prepare a slurry by putting 2 tablespoons of flour into 1/2 cup of water in a covered jar, then shake well until smooth.
10. Add the flour mixture to the pan; you may need to add more flour to thicken.
11. Cover the pan and simmer on low heat until the dish is ready.