2 lb. round steak
2 green peppers
1 onion
2 (28 oz. ea.) cans crushed tomatoes
1 (28 oz.) can diced tomatoes
2 cups water
2 tbsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
4 tbsp. all-purpose flour, divided
4 tbsp. oil
2 tbsp. cornstarch
3 tbsp. water

Slice round steak into 2x1/4-inch strips. Set aside. Slice green peppers into strips. Dice onion.

In a skillet, sauté onions and peppers in 2 tablespoons oil over medium heat till tender, about 10 minutes. Transfer to a large pot.

In the same skillet, add remaining oil. Add meat, dust with half the flour. Brown meat.

Note: This should take about 8 minutes. You may need to do this in 2 batches. Too much meat in the skillet will steam and not brown.

Repeat with remaining steak. Transfer to pot with the onions and peppers. Add tomatoes, water, soy sauce, Worcestershire sauce, garlic, salt and pepper. Bring to a boil and reduce heat to simmer covered for 2 hours or until meat is tender.

Mix the cornstarch with 3 tablespoons water to make a slurry. Add to pepper steak to thicken the sauce. Cook another 5 minutes.

Note: If broth is still to thin make more slurry and add a little at a time to desired consistency.

Serve over white rice or with mashed potatoes.

Submitted by: Melissa Schoedel