1 1/2 lbs. round steak cut 1/2 inch thick
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. cooking oil
1 3/4 c. water
1/2 c. onion, chopped
1 (8 oz.) can tomatoes, drained
Hot cooked rice
1 tsp. garlic powder
2 beef bouillon cubes (dissolved in 1 3/4 c. of water from above)
1 1/2 tsp. Worcestershire sauce
2 lg. green peppers, cut in strips
3 carrots, sliced in strips

Combine flour, salt and pepper and coat steak. In large skillet cook meat in hot oil, brown on both sides. Reserving tomatoes, drain juice and add it to the skillet, with water, onion, garlic and gravy base. Cover and let simmer 1 1/4 hours until meat is tender. Uncover, stir in Worcestershire sauce. Add green peppers and carrots and cover, simmering 5 minutes more. If necessary thicken gravy with small mixture of flour and cold water. Add drained, canned tomatoes. Cook 5 minutes longer. Serve over hot rice. Serves 6.