Recipe: Spanish Casserole

SPANISH CASSEROLE

2 tablespoons Mazola corn oil
2 green bell peppers, shredded
2 onions, sliced
1 clove garlic, minced
2 pounds round steak cut in good sized cubes
2 tablespoons Argo or Kingsford's Cornstarch
3 cups canned tomato or 2 pounds fresh tomatoes
2 or 3 tablespoons grape juice (optional)
1 tablespoon Karo corn syrup
1 teaspoon salt
1/2 teaspoon pepper
TO SERVE:
1/2 cup sliced, stuffed olives
mashed potatoes

Preheat oven to 350 degrees F.

Heat the oil in a frying pan. Add the peppers, onions, and garlic and saute.

Roll the steak cubes in the cornstarch, add to the pan and brown on all sides.

Stir in the tomatoes, grape juice, corn syrup, salt and pepper. Transfer to a casserole.

Cover and bake two hours in 350 F oven.

TO SERVE:
Stir in the olives and serve with mashed potato.