4 beef round steaks (each 1/4-inch thick)
1/3 c. flour
2 tbsp. oil
4 med. onions, sliced
16 oz. can stewed tomatoes
1 c. water
3/4 tsp. salt
1/2 tsp. sugar
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
3 med. green peppers (1-inch strips)

Cut each steak crosswise in half. On waxed paper, coat steak with flour. In Dutch oven over medium-high heat, in hot oil, cook meat a few pieces at a time, until browned on both sides, removing meat to 13 x 9-inch baking dish as it browns, and using more oil if necessary. In drippings remaining in Dutch oven, cook onions over medium heat until lightly browned, stirring occasionally. Add stewed tomatoes, water, salt, sugar, Worcestershire sauce and black pepper, stirring to loosen brown bits. Heat until boiling. Pour tomato mixture over meat in baking dish. Cover dish tightly with foil and bake in 350 degree oven for 1 hour. Add green pepper to baking dish. Bake, covered with foil, an additional 1 to 1 1/2 hours, or until tender.