8 cube steaks, chopped
Flour (enough to cover steaks)
2 bell peppers (more, if desired)
2 sticks of celery
1 large onion
6-7 cloves of garlic
20 oz. can of whole or crushed tomatoes
Season steaks with salt, pepper and flour.
Brown them in a skillet with oil. Pour leftover oil into a container.
Cut up the peppers, celery and onion. Add chopped vegetables, garlic cloves and can of tomatoes to the skillet. Season with salt and pepper.
Place steaks back in skillet and bake for 2 hours at 325°.
Serve over rice.