2 lb. round steak
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 c. flour
1 tsp. taco sauce
1 lg. sliced onion
1 med. green pepper
1 (4 ox.) can mushrooms
1 (3 oz.) bottle stuffed green olives, sliced
1 (10 1/2 oz.) can tomato soup
1/2 can water

Pound salt, pepper, garlic salt and flour into steak with a meat mallet. Cut into small pieces and brown in skillet with 2 tablespoons cooking oil. Over browned steak, add taco sauce, onion, diced green pepper, mushrooms and olives. Mix together 1 can of tomato soup and water and pour over meat and vegetables. Cover skillet or transfer to a covered casserole dish. Bake 1 3/4 to 2 hours at 350 degrees until fork tender. Serve over rice, noodles or mashed potatoes.