38 pounds beef round steak                                37 green bell peppers, chopped

3 T ground black pepper                                      9 1/3 cups beef broth

1/3 cups seasoned salt (LAWRY’S)                     19 cups chopped carrots

2 1/3 cups flour, as needed                                  9 cups chopped celery

9 1/3 cups vegetable oil                                        75 cloves garlic, minced                                 

37 (14.5 oz.) cans tomatoes                                 2 1/3 cups flour

37 medium onions, chopped                                3 T Worcestershire sauce

Directions:

Preheat oven to 350 ° F.  Spray pans with cooking spray.

Cut each 1 pound steak into 4 portions & pound to ¼ inch thickness; season with seasoned salt and pepper.  Coat meat evenly with flour.

Heat oil in skillet over medium heat.  Cook beef in hot oil until browned completely on both sides; transfer to prepared pans reserving drippings in skillet.

To drippings, add tomatoes, onion, green bell peppers, beef broth, carrots, celery, garlic, 2 1/3 cups flour and Worcestershire sauce.  Bring mixture to boil; cook and stir for 2 minutes.  Pour mixture over the meat and cover pan with foil.

Bake until beef is completely tender, about 90 minutes.

Calories:  313            

Sodium:   707 mg