Ingredients
- 6 beef cubed steaks
- 1 green pepper
- 1/2 savory (dried)
- 14 oz italian-style stewed tomatoes
- 4 1/2 cups noodles (hot cooked)
- 8 oz tomato sauce
- 4 teaspoons cooking oil
- 2 tablespoons flour
- 1/2 teaspoon onion salt
- 1/2 teaspoon pepper
In a shallow dish stir together flour, onion salt, and pepper. Dip steaks into flour mixture, coating both sides. In a large skillet brown meat, half at a t ime, in hot oil. Drain off fat.
Add undrained tomatoes, tomato sauce, and savory or marjoram to skillet. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionall y. Add green pepper; cover and simmer for 5 to 7 minutes more or till meat and green pepper are tender.
Transfer meat to a serving platter, reserving juices. Keep warm. Skim fat fro m juices; pour juices over meat. If desired, garnish with fresh marjoram. Ser ve meat with noodles.
