2 tbsp. vegetable oil
1 1/2 lbs. beef-round steak, cut into 1 1/2 x 1 inch strips
2 lg. onions, sliced
16 oz. can tomatoes
8 oz. carrots, sliced
1 green pepper, sliced
2 tbsp. all-purpose flour
1 c. beef stock
1 tbsp. prepared brown mustard
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
Salt
Freshly ground black pepper
1 1/2 lbs. potatoes, peeled, sliced (about 4 1/2 c.)

1. Preheat oven to 350 degrees.

2. Heat oil in a large skillet over medium heat. Add beef strips; saute until well browned. With a slotted spoon, remove beef strips from skillet; set aside.

3. Add onions to fat remaining in skillet; saute until golden brown. Drain tomatoes, reserving juice.

4. In a 3 quart casserole, layer browned beef strips, sauteed onions, carrots, green pepper slices and drained tomatoes.

5. Stir flour into fat in skillet; cook 1 minute, stirring constantly. Gradually stir in stock and reserved tomato juice. Bring mixture to a boil; stir in mustard, Worcestershire sauce and soy sauce. Season mixture with salt and pepper.

6. Pour hot mixture over contents of casserole. Top with sliced potatoes.

7. Cover casserole with foil or lid. Bake in preheated oven for 1 1/2 hours.

8. Remove cover from casserole. Increase oven heat to 400 degrees. Bake for 45 minutes longer or until potatoes are tender and golden brown. Makes 4 servings.