2 lbs. steak, cubed
1 c. flour seasoned with salt & pepper
2 tbsp. oil
1 can whole tomatoes
1 green pepper, sliced
3 med. onions, quartered
3 sprigs of fresh rosemary or equivalent
2 cloves garlic, crushed
1 bay leaf
1 can tomato soup
1 tsp. dry mustard
1/2 c. water

Coat meat with seasoned flour. Heat oil in a fry pan and brown meat, drain, put into casserole dish. Saute onions in same fry pan. Add to the meat with the tomatoes, rosemary, pepper, garlic, bay leaf and mustard. Mix tomato soup with 1/2 cup water and pour over meat and vegetables. Stir, cover and cook in a 350 degree oven for 2 1/2 to 3 hours. Serve over rice or buttered noodles. Serves 6.