|Beef round steak||1 1⁄2 Pound (1/2 Inch Thick)|
|Canned tomato wedges||16 Ounce (1 Can)|
|Onion||1⁄2 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Beef flavored gravy base||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Green peppers||2 Medium, cut into 1/2 inch strips|
Trim excess fat from steak; cut meat into 2x1/4 inch strips.
In medium skillet brown meat strips in hot shortening; drain off excess fat.
Drain tomatoes, reserving liquid.
Add reserved tomato liquid, onion slices, garlic clove, beef-flavored gravy base, worcestershire sauce, salt, and dash pepper to browned meat strips.
Cover tightly and simmer mixture over low heat for 50 minutes.
Stir in green pepper strips and tomato wedges.
Cook meat mixture, covered, till green pepper is tender, about 6 to 8 minutes.
Remove meat and vegetables to serving bowl with slotted spoon.
Reserve cooking liquid to pass, adding additional hot water to make 1/2 cup, if necessary.