2 lbs. steak (beef or deer)
4 lg. bell peppers
2 lg. onions
Shortening
1 (16 oz.) can cream of mushroom soup
1/2 can water
1/2 c. flour

Cut steak into strips; flour lightly. Simmer in a small amount of shortening in a deep skillet with lid. When tender enough to cut with fork, add the bell peppers (cut into strips) and onions (cut into strips). Cover and simmer until onions are tender enough to cut with fork. Mix soup with water. Add to meat mixture. Cover and simmer for 15 minutes. Serve hot over cooked rice.