Saute the celery and onion in 1 tbsp of the oil until tender. Remove and reserve. Pound mixture of flour and 1 teaspoon of the salt into both sides of the meat. Brown the meat in remaining 1 tbsp of oil.
Stir 1 cup of the hot water into broth and dry mustard in a 2 cup measure. Add to skillet with chili sauce, pepper, reserved celery and onion. Cover. Simmer 1 hour and 15 minutes. Stir in remaining 1 cup water to thin the gravy.
Add the potatoes and carrots and sprinkle with the remaining 1/4 teaspoon salt. Continue cooking for 30 to 45 minutes, or till vegetables are tender. Serves 4.