1 lg. pack round steak, cut in 2-inch strips
1 chicken bouillon cube
Pinch of garlic
1 lg. onion
3 tbsp. cooking oil
3 tbsp. soy sauce
1 tbsp. sugar
1 can cream of mushroom soup
Black pepper
1 tbsp. flour
2 tbsp. water
2 green peppers, cut in thin strips

Brown steak in oil on medium high heat. Remove steak and add chicken bouillon cube, pinch of garlic, and onion to oil. Simmer for 5 minutes. Add soy sauce, sugar, black pepper, and soup. Stir over medium heat.

In a cup blend water and flour. Add to pan to thicken gravy. May want to add extra water until desired consistency is reached. Place green pepper strips and steak back into gravy. Cover and simmer for 10-20 minutes.