Spanish Round Steak

A Graduate, Class of 1947

• 1 Island round steak, cut 1-inch thick
• 1/4 cup flour
• 1 tsp seasoning salt
• 1/2 cup chopped green pepper
• 2 onions, sliced
• 2 Tbsp sliced stuffed olives
• 2 Tbsp olive juice
• 1 cup tomato soup
• 2 tsp sugar

Pound flour into steak on both sides with meat pounder or edge of heavy saucer. Brown in hot fat; sprinkle with seasoning salt. Place in oven-proof skillet, Dutch oven, large casserole or baking dish. Top with green pepper, onions and olives. Combine olive juice, tomato soup and sugar; pour over meat. Cover with lid or aluminum foil and bake at 350 degrees for 2 hours or until meat is tender.