2 tablespoons flour, all-purpose

1/2 teaspoon onion salt

1/2 teaspoon pepper

6 beef cubed steaks (about 1-1/2 lb)

4 teaspoons cooking oil

1 can (14 oz) Italian-style stewed tomatoes

1 can (8 oz) tomato sauce

1/2 teaspoon dried savory or margoram -- crushed

1 medium green pepper (sweet) -- cut into strips

margoram (optional) 4 1/2 cups hot cooked noodles

In a shallow dish stir together flour, onion salt, and pepper. Dip steaks into flour mixture, coating both sides. In a large skillet brown meat, half at a t ime, in hot oil. Drain off fat.

Add undrained tomatoes, tomato sauce, and savory or marjoram to skillet. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionall y. Add green pepper; cover and simmer for 5 to 7 minutes more or till meat and green pepper are tender.

Transfer meat to a serving platter, reserving juices. Keep warm. Skim fat fro m juices; pour juices over meat. If desired, garnish with fresh marjoram. Ser ve meat with noodles.