Review of last recipe - Not really that great to look at, but they taste really good. 

TODAY'S RECIPE - BARBECUED BEEF STRIPS
This recipe was created by Mrs. Leroy Scott of Hecla, SD ... you can imagine how old this recipe is as Mrs. Scott doesn't have a first name.  In googling leroy scott helca sd, nothing came up ... This recipe was one of 168 National Beef Cook-Off prizewinners that were published in a paperback cookbook by the American National CowBells, Inc., in cooperation with the National Live Stock and Meat Board.  The Cowbells weren't google-able either.  I'm guessing this recipe goes back pre-1980.

Bake at 325 degrees for 2 hours
Serves 6

2 lbs. round steak,  3/4" thick
1/3 cup spicy brown mustard
1/4 - 1/3 cup flour
5 tbsp vegetable oil
1 large clove garlic, crushed
1/2 cup chopped onion
1/2 cup chopped green pepper (I prefer red, so will substitute)
1/4 cup minced celery leaves
1/4 cup minced parsley
1 can (8 oz) tomato sauce
1/4 cup cider vinegar
1 cup water
2 tbsp sugar
1/2 tsp salt

Cut the steak into strips about 1 1/2" wide and 3" long.  Lightly brush each with mustard, then dip in flour.  Allow coated strips to air dry at room temperature about 30-45 minutes (this helps to make the coating stick for even browning).

Brown strips a few at a time in 4 tbsp of the oil in a large skillet.  As the meat browns, transfer to a shallow 2 quart casserole.  Add remaining oil to the skillet and stir fry the garlic, onion, pepper, celery leaves and parsley just until limp; about 5 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 and bake in 325 degree oven for 2 hours, or until meat is fork tender.  Serve over potatoes or rice.