1 lb. round steak
Salt and black pepper to taste
1 med. to lg. onion, sliced
1/2 to 1 green pepper, sliced
1/2 lb. fresh mushrooms, if desired
1 (15-18 oz.) can tomatoes, whole or stewed
1-2 bay leaves
1/2 c. wine (red or white) or 1-2 tsp. sugar
1/2 c. water or beef bouillon

Trim fat from steak. In 12 inch skillet, sear meat on both sides over high heat. Salt and pepper to taste and remove to platter. Turn heat to medium or medium high. Add onions and green peppers (and mushrooms, if desired); cook for about 2 minutes. Return meat to skillet. If using whole tomatoes, chop into small pieces. Add tomatoes with juice, bay leaves, wine, and water. Simmer for 1 hour, checking on liquid level occasionally. If dry, add water and stir.