1 blade-bone chuck streak, 1 inch thick (about 3 1/2 lb.)
2 tbsp. salad oil
4 green peppers, cut into pieces
2 lg. onions, sliced
Salt and pepper to your own taste
1 (1 lb.) can tomatoes, undrained
1 (8 oz.) can tomato sauce
8 sprigs parsley
2 celery leaves
1 beef bouillon cube, crumbled
1 bay leaf

Preheat oven to 350 degrees. Wipe steak with damp paper towels. In hot oil in Dutch oven brown steak both sides and remove from pan. Place pieces of pepper and half of onion slices in Dutch oven and sprinkle and season with salt and pepper.

Place meat on top and cover with salt and pepper. Add tomatoes, sauce, parsley, celery leaves, bouillon cube, and bay leaf. Bake covered for 2 hours or until steak is tender. Serve with baked potato and vegetables.