Instructions: 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 time, in hot oil. Drain off fat. Add undrained tomatoes, tomato sauce, and svaory or marjoram to skillet. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. 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 from juices; pour juices over meat. If desired, garnish with fresh marjoram.

Makes 6 main-dish servings.

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