1 round beef steak- 10 oz. Can tomato soup
- 10 oz. can mushroom soup
- 1 medium onion, chopped
- ½ of 1 green pepper, chopped
- ½ cup water
- Salt and pepper
Trim fat off of steak, cut into serving size pieces. Pound steak with mallet, sprinkle salt and pepper and dust with flour. With grease in pan, brown on both sides. Put in roasting pan. Mix soups, water, pour over steak. Sprinkle onions and green pepper on top. Bake 350°F for 1 to 2 hours or until done.
