Trim any excess fat from meat and cut into 6 serving-size pieces. Combine the flour and salt. With a meat mallet or the edge of a heavy plate, pound 2 Tbsp. of the flour mixture into the meat.
In a 12-inch skillet, brown the meat on both sides in hot oil.
While the meat is browning, chop the vegetables.
Transfer the meat to a 2-qt. shallow casserole dish. Drain off excess oil from the skillet. Stir the remaining flour mixture into the pan drippings in skillet. Stir in tomatoes, onion, celery, and carrots and Worcestershire sauce. Cook and stir until thickened and bubbly. Pour over the meat in the baking dish.
Bake uncovered in a pre-heated 350-degree oven for 1 hour and 20 minutes, or until meat is tender.
Some recommend serving over rice or noodles. I prefer mashed potatoes or my favorite Criss-Cross Potatoes.