Barbara's Swiss Steak

• 6 steaks, whatever cut you like
• 1 (28 ounce) can tomatoes, diced or crushed
• 1 onion, roughly chopped
• 1 green pepper
• 12 garlic clove, chopped
• meat tenderizer (optional)
• basil
• Worcestershire sauce
• little flour

1. if the cut of meat you are using is an inexpensive cut it is a good idea to liberally shake some meat tenderizer on it.
2. since meat tenderizer is so salty be sure to take this into account when later seasoning the dish.
3. next dredge the meat in a little flour and brown it in a touch of oil.
4. this is completely optional and if you are on a low-cal diet it's okay to use a non-stick pan and no oil or flour.
5. it does taste better browned in the oil though.
6. take the meat out and put on a plate.
7. in the same pan add the onions, and garlic and brown a little.
8. then return the meat to the pan, add the tomatoes and the peppers, a touch of worchestershire sauce and a little basil, or whatever spices you may enjoy.
9. simmer for about a half an hour.
10. the sauce should still be relativly runny and is great served on a bed of rice or whole wheat pasta.

like, tomatoes, onion, green pepper, garlic, basil, worcestershire sauce, flour

Taken from www.food.com/recipe/barbaras-swiss-steak-144467 (may not work)