Pan-Barbecued Steak

• 2 lb. round steak
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. oil (olive or vegetable)
• 1/3 c. chopped bell pepper
• 1/2 c. chopped onion
• 1/2 c. chopped celery (optional)
• garlic powder to taste
• 2 Tbsp. brown sugar
• 2 Tbsp. prepared mustard
• 2 Tbsp. lemon juice
• dash of hot sauce
• 1 can (1 1/4 c.) tomato soup

1. Sprinkle steak with salt and pepper; pound thoroughly.
2. Heat oil in a heavy saucepan or skillet (I use an iron pot) and brown steak on both sides, along with celery, onion and bell pepper. Drain fat, if desired.
3. Add remaining ingredients; cover.
4. Cook in a 350u0b0 oven for about 1 1/2 hours or until tender.
5. (I usually double sauce amounts and serve over mashed potatoes or rice.)

steak, salt, pepper, oil, bell pepper, onion, celery, garlic, brown sugar, mustard, lemon juice, hot sauce, tomato soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546263 (may not work)