1 1/4 lb. round steak, 1/2" thick
Flour
Cooking oil
Salt & pepper to taste
1 (1 lb. 12 oz.) can tomatoes
1 (1 3/8 oz.) pkg. onion soup mix
1 lg. green pepper
Cooked rice

Cut round steak in four or five serving size pieces. Pound as much flour as possible into meat with meat pounder. Heat small amount of cooking oil in skillet. Add meat and brown on both sides. Transfer meat to shallow casserole. Scrape off brown bits that stick to pan, drain off grease and spoon brown bits on top of meat. Sprinkle meat with salt and pepper to taste. Drain tomatoes; reserve juice.

Cut two tomatoes in halves and place them, cut sides down, on each piece of meat. Chop remaining tomatoes and add them to reserved tomato juice. Combine tomato mixture with onion soup mix, pour around meat. Remove seeds and core from green pepper, leaving it whole. Slice pepper into rings, about one fourth inch thick. Place a pepper ring around each piece of tomato on steak.

Bake, tightly covered, in oven preheated to 275 degrees 1 1/2 to 2 hours or until meat is fork tender. Serve with rice. 4 to 5 servings.