1 1/2 lb. round steak, 1/2-inch thick
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. oil
1 (8 oz.) can tomatoes
1 3/4 c. water
1/2 c. onion, chopped
1 small clove garlic, minced
1 tbsp. beef gravy base
1 1/2 tsp. Worcestershire sauce
2 large green peppers, cut into strips
hot cooked rice

Cut steak into strips. Combine flour, salt and pepper. Coat meat strips.

In a large skillet cook meat in hot oil until browned on all sides. Drain tomatoes, reserving the liquid. Add tomato liquid, water, onion, garlic and gravy base to the meat in the skillet. Cover and simmer for about 1 hour 15 minutes, until the meat is tender.

Uncover, stir in Worcestershire sauce. Add green pepper strips. Cover and simmer 5 minutes. If necessary, thicken gravy with a mixture of flour and cold water. Add the drained tomatoes and cook about 5 minutes more. Serve over hot, cooked rice.

Makes 6 servings.

Submitted by: Paula Lyndon