1 1/2 lb. round steak
2 tbsp. oil
1 can condensed tomato soup
1/2 c. water
1 tsp. lemon juice
1 small green pepper, cut into 1-inch pieces

Cut round steak into 1-inch pieces. Pound until flat.

In a skillet, brown meat in oil. Pour off fat and stir in soup, water and lemon juice. Cover and cook on low heat for 30 minutes. Add pepper slices and cook 30 minutes more or until tender. Stir now and then.

Variation: Onions or canned sliced mushrooms may be added with peppers.

Serves 4 to 6.

Submitted by: Heather Merill