1 lb. Sirloin Steak
2 T. Flour
11/4 C. no salt added stewed tomatoes
1/2 medium onion; sliced
1/8 tsp. garlic powder
2 tsp. Worcestershire
1/2 tsp. vinegar
1/2 tsp. celery seed
1/4 tsp. thyme
1/8 t pepper
1 T. brown sugar substitute

Combine dry ingredients and pound into steak with meat tenderizer. Brown steak on both sides in a non-stick skillet. Pour in any left over dry ingredients and brown as well. Put steak in a casserole dish with a lid. Put in liquids. Cover and bake for 2 hours at 300. Uncover and cook an additional 15 to 30 minutes to thicken “gravy”