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Chicken Fried, Country & Round Steaks

James's Pepper Onion Steak

3 tablespoons butter or oil
1 1/2 pounds round or flank steak
1 1/2 cups thinly sliced onion
1 cup diced celery
2 cups canned tomatoes, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
2 bay leaves
1/2 teaspoon thyme
3 large green bell pepper
1 1/2 teaspoons cornstarch
2 teaspoons soy sauce
1/4 cup cold water
Heat butter over medium high heat, brown meat, which has been cut into 1/4-inch wide strips. Brown the meat in 2 or 3 batches so that each batch just covers the bottom of the skillet without crowding. Remove meat and set aside. Reduce heat, saute onions for 5 minutes. Return meat to skillet, add remaining ingredients except peppers, cornstarch, soy sauce and water. Add peppers, which have been seeded and cut in 1/2-inch strips, simmer covered for 10 minutes. Blend cornstarch, soy sauce and water in small dish; stir into meat mixture. Cook until thick and clear, about 1 minute.
Serves 6.

By and large, mothers and housewives are the only workers who do not have regular time off. They are the great vacationless class.

- Anne Morrow Lindbergh