Slow -Cooked Swiss Steak

3/4 cup all-purpose flour
1 tsp pepper
1/4 tsp salt
2 to 2 1/2 lbs boneless round steak
1 to 2 tbsp butter or margarine
1 can cream of mushroom soup, undiluted
1 1/3 cups water
1 cup sliced celery, optional
1/2 cup chopped onion
1 garlic clove, minced
1 to 3 tsp beef bouillon granules

In a shallow bowl, combine flour, pepper and salt. Cut steak
into six serving sized pieces; dredge in flour mixture. In a
skillet, brown steak in butter. Transfer to a slow cooker.
Combine the remaining ingredients; pour over steak. Cover and
cook on low for 8-9 hours or until meat is tender.

Great with mashed potatoes and the sauce as gravy.