Swiss Steak

Swiss Steak 2 garlic cloves, minced 2 onions, sliced 2 green bell peppers, sliced 1 (15 1/2 ounce) can tomatoes 1⁄4 cup flour salt fresh ground pepper 2 lbs beef round tip steaks (3/4-inch thick) 3 tablespoons oil 1 cup beef stock or 1 cup broth Drain tomatoes, reserving the liquid. Chop tomatoes. Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper. Cut meat into serving pieces. Coat steaks with the seasoned flour and pound until slightly flattened. Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all. Add the garlic, onions, peppers, tomatoes with their liquid, and the broth. Bring to a boil. Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours).