4 lbs. bottom round roast, sliced about 1/4 inch thick slices
1 can beef gravy mixed with a can of water
3 or 4 onions, peeled and sliced
2 green peppers, sliced
1/2 c. oil - enough to cover bottom of the pan
Salt and pepper and garlic salt to taste

Saute peppers and onions until partially soft. Remove most of them from pan. Brown slices of beef in same oil a few at a time until all are partially cooked. Layer beef slices, some onions and peppers, gravy and water mixture to make a couple of layers. If there is not enough liquid, add a little more water. Cover and cook on medium heat about 1 hour until meat is tender. Stir occasionally.

Can be served with rice, noodles or potatoes. Another variation of this which is great is to substitute tomato sauce for gravy and water and add some basil, parsley flakes and oregano. Kind of "Italian" Swiss steak.