1 (2 1/2 - 3 lb.) beef chuck arm steak, boneless, cut about 1" thick
2 tbsp. flour
3 tbsp. salad oil
2 lg. onions, sliced
1 sm. green pepper, diced
1 (8 oz.) can tomato sauce
1 sm. garlic clove, minced
1 tsp. salt
1/4 tsp. pepper
1 bay leaf

1. Cut off any excess fat from steak, on cutting board, coat meat on one side with half of the flour.

2. With a meat mallet pound the meat well. Turn meat over and repeat the flouring and pounding with the mallet on the other side.

3. In 12" skillet over medium high heat in hot salad oil, cook meat until well browned on both sides. Remove meat.

4. To drippings in skillet, add onions and green pepper and cook, stirring frequently, until onions are light brown, about 5 minutes.

5. Add tomato sauce mixed with next 4 ingredients and meat to boiling. Reduce heat to low and simmer about 2 hours or until meat is fork tender, turn meat once.

6. To serve, place meat on warm platter. Discard bay leaf, spoon fat from liquid in skillet. Serve meat and liquid with mashed potatoes.