|Beef round steak||1 Pound (1/4 Inch Thick)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper strips||2 Cup (32 tbs)|
|Soft bread crumbs||3 Cup (48 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Water||60 Milliliter (1/2 Soup Can)|
|Shredded swiss cheese||2 Cup (32 tbs)|
Cut steak in 1/2-inch strips.
Season with salt and pepper.
Brown steak in vegetable oil in skillet.
Add onions and saute until tender.
Add green pepper and basil and cook 5 minutes longer.
Alternate two layers each of meat mixture and 2 cups breadcrumbs in a buttered 1 1/2 -quart casserole.
Mix soup and water and pour over meat mixture in casserole and sprinkle cheese over top.
Top with remaining cup of breadcrumbs.
Bake in a 350° F oven for 20 to 30 minutes.