1 (2 1/2 to 3 lb.) beef chuck boneless steak, 1 inch thick
2 tbsp. all-purpose flour
3 tbsp. salad oil
2 lg. onions, thinly sliced
1 sm. green pepper, chopped
1 (8 oz.) can tomato sauce
1 sm. garlic clove, minced
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
Mashed potatoes or buttered noodles (opt.)

Cut off excess fat. Coat meat on one side with half of flour. With meat mallet, pound meat well then repeat flouring and pounding on other side.

In 12-inch skillet over medium-high heat, in hot salad oil, cook meat until browned on both sides. Remove meat. Add onions and green peppers to drippings and cook, stirring frequently, until onions are lightly brown (5 minutes). Add tomato sauce and next 4 ingredients plus meat. Reduce heat to low. Cover and simmer 2 hours or until meat is fork tender, turn meat once. Place meat on warm platter. Discard bay leaf. Spoon fat from liquid. Serve meat and liquid. Mash potatoes or noodles. Garnish with parsley.