Swiss Steak

Ingredients
4 pound flank steak, about 1/2 inch thick
1 1/2 cups flour
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon onion powder
1/4 cup oil
Sauce:
2 teaspoons oil
1/2 teaspoon crushed garlic
1 cup red wine
1/3 cup teriyaki sauce
1 teaspoon Italian seasoning
1 1/2 cups fresh mushrooms, sliced
1 cup celery, chopped
2 14.5 ounce cans diced tomatoes, undrained

Directions

1. Cut the steak into serving-size pieces.
2. Pound each piece to about 1/4 inch thick.
3. In a small bowl, mix flour with seasonings.
4. Flour all sides of pounded steak pieces.
5. Brown floured meat, a few pieces at a time, in hot oil in a large skillet.
6. Brown 2-3 minutes on one side and then the other side for 2-3 minutes.
7. Place browned steak in a shallow baking dish.
8. To make the sauce, heat oil in a large, heavy skillet over medium-high heat.
9. Stir in garlic.
10. When garlic begins to 'pop; add the wine.
11. Simmer for 2-3 minutes.
12. Add the teriyaki sauce, Italian seasoning, mushrooms, celery, and canned tomatoes.
13. Bring to a light boil.
14. Turn down heat and continue to cook the sauce, uncovered, until it thickens.
15. Pour the sauce over prepared steaks.
16. Cover and bake at 350 degrees for 15 minutes.
17. Remove lid and bake an additional 15 minutes.