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. cooking oil
1 (8 oz.) can tomatoes (1 c.)
1 3/4 c. water
1/2 c. chopped onions
1 sm. clove garlic, minced
1 beef bouillon cube
1 1/2 tsp. Worcestershire sauce
2 lg. peppers, cut in strips
Hot cooked rice

Cut steak in strips. Combine flour, salt, and pepper; coat meat strips. In large skillet, cook meat in hot oil until browned on all sides. Drain tomatoes, reserving liquid. Add tomato liquid, water, onion, garlic, and bouillon cube to meat in skillet. Cover and simmer for 1 1/4 to 1 1/2 hours, until meat is tender. Uncover; stir in Worcestershire sauce. Add pepper strips. Cover and simmer for 5 minutes. If necessary, thicken gravy with a mixture of flour and water. Add drained tomatoes and cook 5 minutes more. Serve over hot rice. 6 servings.