2 tablespoons flour, all-purpose
1/2 teaspoon onion salt
1/2 teaspoon pepper
6 beef cubed steaks (about 1-1/2 lb)
4 teaspoons cooking oil
1 can (14 oz) Italian-style stewed tomatoes
1 can (8 oz) tomato sauce
1/2 teaspoon dried savory or margoram — crushed
1 medium green pepper (sweet) — cut into strips
margoram (optional) 4 1/2 cups hot cooked noodles
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.