1 1/2 lbs. beef round steak, 1/2 inch thick
1 tbsp. shortening
1 (16 oz.) can tomato wedges
1/2 med. onion, thinly sliced
1 sm. clove garlic, minced
2 tsp. beef flavored gravy base
1 tsp. Worcestershire sauce
1/4 tsp. salt
Dash of pepper
2 med. green peppers, cut in 1/2 inch strips

Trim excess fat from steak. Cut meat into 2 inch strips. Heat shortening in medium skillet and brown meat strips. Drain off excess fat. Drain tomatoes, reserving liquid. Add reserved tomato juice, onion slices, garlic, gravy base, Worcestershire sauce, salt, and pepper to browned meat strips. Cover tightly and simmer over low heat for 50 minutes. Stir in green pepper strips and tomato wedges. Cook meat mixture, covered, until green pepper is tender about 6-8 minutes. Remove meat and vegetables to serving bowl with slotted spoon. Reserve cooking liquid to pass, adding hot water to make 1/2 cup if necessary. Excellent over rice.