2 1/2 to 3 lbs. Steak
1 bell pepper, sliced thin
1 med. onion, sliced thin
1 c. flour
2 tsp. Salt
1 tsp. Pepper
1 can cream of mushroom soup
1/2 c. oil

Slice onions and peppers in rings. Brown lightly in oil. Remove from heat and remove them from oil. Remove all fat from steaks. Pound steaks to tenderize. Mix flour, salt and pepper. Cover steaks in flour, shake off excess and brown both sides in oil used for peppers and onions. Pour off oil. Place onion and pepper rings on top of steak, then spread soup over all. Add water to almost cover meat. Simmer for 2 hours adding water as needed to keep meat nearly submerged. (Can be done in slow cooker.)