Round Steak with Brown Gravy

3 tablespoons oil

1 medium onion, sliced

1 medium green pepper, seeded and thinly sliced

1 pound mushrooms, your choice, sliced

1 pound round steak thin-sliced, cut in serving pieces

¼ cup flour

12 ounces mushroom steak sauce (see note) or 1 can (10¾ ounces) mushroom gravy

Salt and pepper to taste

Heat oil in Dutch oven or large sauce pot. Brown onion, green pepper and mushrooms, about 5-8 minutes. Remove vegetables to dish and keep warm.

Dredge meat in flour. Add more oil to pan if necessary, brown meat on both sides, about 6 minutes total. Transfer meat to dish and keep warm.

Add steak sauce to pan with 6 ounces water. Bring to low boil, stirring to remove flour from bottom of pan. Season with salt and pepper to taste. Return meat and vegetables to pan, bring to light boil, stir well and reduce heat to simmer. Cover and cook 1 hour or until meat is tender.

Serve with mashed potatoes or buttered noodles.

Serves four.

Cook's note: Look for brands such as North American and Dawn Fresh by Giorgio. You'll need 2 cans.