1 1/2 lb. round steak
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. shortening
1 (8 oz.) can tomatoes
1 3/4 c. water
1/2 c. chopped onion
1 sm. clove garlic or instant to equal
1 beef bouillon cube
1 1/2 tsp. Worcestershire sauce
1 or 2 lg. green pepper, cut in strips

Cut steak into thin strips and cover with flour, salt and pepper. Brown in shortening. Drain tomatoes, using liquid with water, onion, garlic and bouillon. Cover and simmer until meat is tender.

Uncover and stir in Worcestershire sauce and green peppers and cook for 5 minutes. If gravy is too thin, add a small amount of water and equal amount of flour. When thick and bubbly, add tomatoes and cook about 5 more minutes. Serve over hot cooked rice.