Time: 2 1/2 hours
Makes: 8 to 10 servings

Ingredients

1-3 pound beef chuck arm steak
boneless, cut about 1 inch thick
2 tablespoons all-purpose flour
3 tablespoons salad oil
2 large onions, thinly sliced
1 small green pepper, diced
1 8-ounce can tomato sauce
1 small garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf

Instructions

1 Cut off any excess fat from arm steak. On cutting board, coat meat on one side with half of 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-inch 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 lightly browned, about 5 minutes.
5 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.
6 To serve, place meat on warm platter. Discard bay leaf; spoon fat from liquid in skillet. Serve meat and liquid with mashed potatoes,noodles or cooked rice.