Ingredients

• 3/4-1 lb boneless beef round steak, cut about 1/2-inch thick
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil ("salad oil")
• 16 ounces tomatoes, canned
• 1/2 green pepper, sliced
• 1 onion, medium, sliced
• 1 1/2 teaspoons basil
• 1 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. On cutting board with sharp knife, trim any excess fat from meat and cut meat into 2 serving pieces. Coat meat on one side with half of the flour; with meat mallet (or edge of plate or dull edge of French knife), pound meat well. Turn meat over and repeat on other side.

2. In 8-inch skillet over medium heat, in hot oil, cook meat until browned on both sides. Add tomatoes and their liquid and remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer about 1 hour or until meat is fork-tender.

3. Makes 2 generous servings. Serve with mashed potatoes (or rice or noodles).