2 1/2 to 3 lbs. beef chuck arm-steak boneless, cuts about 1-inch thick
2 tbsp. flour
3 tbsp. salad oil
2 lg. onions, thinly sliced
1 sm. green pepper, diced
1 (16 oz.) can tomato sauce
1 sm. garlic clove, minced
3/4 tsp. salt
1/4 tsp. pepper
1 bay leaf
Hot mashed potatoes, cooked
Noodles, cooked rice (opt.)

Coat meat with half of flour. Pound meat well. In 12 inch skillet or large bottom pot over medium-high heat, in hot salad oil, cook meat until well browned on both sides. Remove meat. To drippings in skillet, add onions and green pepper and cook, stirring frequently, until onions are lightly browned, about 5 minutes. Add tomato sauce, next 4 ingredients and meat; heat to boiling. Reduce heat to low, cover and simmer about 2 hours or until meat is fork tender, turning meat once. To serve, place meat on warm platter. Discard bay leaf; spoon fat from liquid in skillet. Serve meat and liquid with potatoes, rice or noodles.