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1.
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Mix the flour, paprika, garlic powder, salt and pepper into a bag, or a medium sized bowl.
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2.
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Toss the pieces of steak into the flour and seasoning mixture to coat.
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3.
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Remove the seasoned pieces of meat from the flour and tenderize the meat using the ridged side of a meat mallet, or use the edge of a saucer to pound the meat to about a half inch thick.
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4.
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Return the meat to the seasoned flour and coat the meat again.
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5.
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Heat the oil in a large skillet over medium high.
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Once oil is hot, add meat into the skillet and brown the meat on both sides (you dont have to cook it all the way through but you want a nice browning on both sides).
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6.
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Add the Worcestershire sauce to the 1/4 cup of hot water in a small bowl.
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7.
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Top the meat with the tomato sauce and the Worcestershire and water mixture.
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Cook for about 3 minutes.
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8.
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Sprinkle the mushrooms (including the juice) and the onions over the sauce-covered meat.
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9.
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Lastly, pour the cream of celery soup over the top.
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10.
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Turn the heat on medium-low to low, cover the skillet and simmer for about 30-40 minutes.
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Serve over rice or mashed potatoes.
