2 lbs. boneless round or chuck steak, cut 1/2 inch thick
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. vegetable oil
1/2 c. chopped onion
1 c. diced green pepper
1 (10 3/4 oz.) can cream of tomato soup
1/4 c. dark corn syrup
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce

Cut meat into 6 serving-size pieces. Mix flour, salt, and pepper. Pound flour mixture into meat. Heat oil in large skillet over medium heat. Brown meat well. Add onion and green pepper. Cook 2 minutes stirring frequently. Add undiluted tomato soup, corn syrup, vinegar and Worcestershire. Mix well. Bring to boiling. Cover. Simmer over low heat 1 hour or until meat is tender. Transfer meat to serving platter. Skim any fat from surface of sauce. Pour sauce into sauce boat.