1 1/2 lb. beef stew meat
1 cup all-purpose flour
3 tbsp. oil
1 (28 oz.) can whole tomatoes (cut tomatoes in half, save liquid)
1 green bell pepper, sliced about 1/2-inch
1 red bell pepper, sliced about 1/2-inch
1 onion, sliced about 1/2-inch
2 bay leaves
1 cup water

Dredge stew meat in flour. Shake off and add to oil and cook till light brown. Do not cook all the way through.

Add both bell peppers, and onion. Add the tomatoes and juice. Add bay leaves. Add water. Bring to a boil over medium heat. Continue cooking till vegetables are firm and soft. Add meat and lower heat to medium-low for 10 minutes. Set aside.

HOMEMADE MASHED POTATOES:

2 lb. potatoes (I use red skinned)
1 cup dairy sour cream
4 tbsp. (1/2 stick) butter, softened

Wash potatoes. Leave skins on or peel off. Your option. Boil for 20 minutes and drain. Add back into pan or bowl. Add dairy sour cream and butter. With a mixer on HIGH blend and whip potatoes till fluffy.

Place potatoes on plate and spoon over the Swiss steak. Make sure you remove the bay leaves.

Submitted by: Lusheslori