2 lb. Swiss or round steak
1 (1 lb.) can tomatoes
1 pkg. onion soup mix
1 (4 oz.) can sliced mushrooms, drained
1/2 c. chopped green pepper
1 tbsp. steak sauce
1 tbsp. cornstarch
1 tbsp. parsley

Cut steak into small cubes and place in 2 1/2 to 3 quart casserole. Drain tomatoes, reserving juice, chop and arrange over meat. Sprinkle soup mix, mushrooms, green pepper and parsley over tomatoes. Combine tomato juice, at least 1/2 cup steak sauce and cornstarch and pour over all. Cover. Bake at 350 degrees for 2 hours. Serve over rice or noodles.