STOVE TOP VERSION: Trim fat from meat. Cut into 4 serving-size pieces. Combine flour, salt and pepper. Using the notched side of a meat mallet, evenly pound the flour mixture into the meat. In a large skillet brown the meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, carrot and thyme. Bring to boiling. Reduce heat. Cover and simmer about 1.25 hours or until meat is tender. Skim off fat. Serve with noodles or rice.
Makes 4 servings.
CROCKPOT VERSION: Trim fat from meat. Cut into 4 serving-size pieces. Omit flour and pounding meat. Brown the meat on both sides in hot oil. In a electric crockpot place onion, celery, carrots, sprinkle with thyme, 2 tablespoons quick-cooking tapioca, salt and pepper. Pour undrained tomatoes over vegetables. Add meat. Cover and cook on low-heat setting for 10 to dozen hours. Serve as above.
OVEN VERSION: Prepare and brown meat in skillet as directed above for stove top version. Transfer meat to a 2 litre baking dish. In the same skillet combine undrained tomatoes, onion, celery, carrot, and thyme. Bring to boiling, scraping up any browned bits in the pan. Pour over meat. Cover and bake in a 350 oven about 1 hour or till tender. Serve as above.