Brenda's Baked Steak

1 or 2 slices blade steak per person (depends on appetite and size of slices, I get my butcher to do it and make a decision when I've seen the bit of meat he's cutting up - sliced to about 1.5 cms thick)
few tablespoons plain flour
couple of teaspoons each white sugar and mustard powder
1 can tomato soup
2 tablespoons each worcestershire and soy sauce
approx 1/2 cup beef stock

Mix together the flour, sugar and mustard powder. Trim the slices of meat of as much fat as you can, and generously coat each in the flour mixture.
Place in either a deep casserole or the slow cooker. Mix together the soup, sauces and enough beef stock to cover the meat, and pour over. Either leave in the slow cooker for however long these things take (I think it was approx 6 hours on Sunday) or bake in the oven at 160 degrees for approx 2.5 hours.

Serve with mash and veggies.