2 1/2 - 3 lbs. beef arm steak (1 1/2 inches thick)
2 tbsp. flour
3 tbsp. salad oil
2 lg. onions, sliced thin
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 tbsp. garlic powder
1 (8 oz.) can tomato puree
1/2 c. chopped green pepper
Hot cooked rice

Cut meat from bone and trim fat. Pound steak well with flour; brown steak on both sides and remove. Add onions to drippings and brown, about 5 minutes. Stir in salt, pepper, bay leaf, garlic, and puree. Bring to a boil; simmer, covered, about 3 hours or until tender. Add green pepper the last 45 minutes of cooking. Remove from heat. Serve over rice. Makes 6 servings.