*One of Mary Myrick’s best recipes*

Ingredients:

• 1-½ lbs. chuck steak
• 1 onion, sliced
• 1 green pepper, sliced
• 1 can condensed tomato soup

Cut steak into serving size pieces. Brown in a little oil in a heavy frying pan. Place in a baking dish. Lightly brown the onion and pepper in the same pan. Place on the meat. Rinse the pan with a small amount of water and pour over. Then pour the tomato soup over all. Cover and bake for 3 hours at 250 degrees.

The steak never fails to be tender, moist and delicious. I find that the amount of steak does not have to be exact. The secret seems to be in the lower oven temperature.