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1
In a pie plate, combine flour, salt, and black pepper.
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2
Lightly coat both sides of the meat with the seasoned flour: shake off any excess.
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3
Reserve the remaining seasoned flour to use in the gravy later.
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4
Heat 2 tablespoons of the oil in a large skillet.
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5
Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned.
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6
Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches.
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7
Do not crowd pan, or the meat will not brown.)
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8
Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots.
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9
Cook over medium-high heat, stirring, for 2 minutes, until lightly browned.
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10
Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender.
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11
Add the garlic and sprinkle the reserved seasoned flour over vegetables.
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12
Cook, stirring 1 minute.
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13
Add oregano, tomatoes with their juices, and the wine.
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14
Return the meat and any accumulated juices to the pan.
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15
Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender.
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16
Season with additional salt and pepper to taste.
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17
And stir in optional parsley if you desire.
