1 to 2 lbs. round steak
1 c. flour
1 tbsp. black pepper
1 tbsp. Lawry's season salt
1/2 tsp. garlic powder
1/2 c. Kitchen Bouquet
2 lg. cans whole tomatoes, undrained
2 bell peppers, sliced
1 lg. onion, sliced
1 (15 oz.) can tomato sauce
Beef bouillon

Blend flour, pepper, garlic and season salt together in a mixing bowl. Trim all fat from round steak and slice into 2-inch strips. Tenderize meat by pounding with a meat tenderizing hammer or other suitable/unbreakable utensil. Coat meat in seasoned flour and brown in a well-oiled hot skillet. Place browned meat in roasting pan. Pour tomato sauce into skillet and heat to a slow boil, constantly stirring and scraping pan bottom.

Pour dredging from skillet over meat, add onions, peppers, and whole tomatoes. Cover and place in preheated oven at 350 degrees for 1 hour. Remove from oven, check meat for desired tenderness, add the Kitchen Bouquet, stir well, add beef bouillon to desired beef taste. Add flour mixture for desired gravy thickness. Serve with mashed potatoes, sweet peas or whole kernel corn and fresh bakery bread. Serves 4-6.