Heat 4 Tablespoons of cooking oil in the dutch oven and brown the steaks. Remove them and saute the onion and green pepper for a few minutes. Add 2 Tablespoons flour and stir while cooking for five minutes or so. Stir in the water and soup, plus a little salt and pepper. Reduce heat, cover rightly and simmer all day on very low heat. Serve with ashed potatoes and steamed vegetables.
|