4 lean fillet steaks
2-3 tbsp. mustard
Garlic powder
Paprika
Black pepper
3 lg. onions, chopped
1 c. mushrooms, chopped
3-4 tbsp. tomato sauce
1 med. green pepper, chopped
Bread crust from 2 slices rye bread

(Sprinkle on both sides of meat). Chop up onions and season fillet steaks by sprinkling on garlic powder and black pepper on both sides of meat. Spread mustard evenly on both sides of meat and cook on a low flame together with the chopped onions for 20 minutes inside a heavy, covered pot until liquid develops. Then remove meat from the pot and put aside on a plate. Sprinkle paprika lightly on both sides of meat.

Remove pot from flame temporarily while adding tomato sauce, green pepper, mushrooms and bread crusts to thicken the eventual gravy. Put meat back in pot. Cover tightly and let simmer with the other ingredients for 1 hour (after 1/2 hour, rotate top and bottom steaks so that they soften evenly). When done, spoon gravy with gravy ladle. Makes 8-10 servings.