Swiss Steak Supreme

2 tablespoons vegetable oil
2½ lbs. cube steaks cut into bite size pieces
¼ cup flour
½ t. garlic powder
½ t. lemon pepper
1 t. dried oregano
1 medium onion, chopped
2 (8 oz.) pkg. fresh sliced mushrooms
Salt and pepper to taste
1 (28 oz.) can crushed tomatoes
1½ cups beef gravy
1 lb. bacon, fried crisp and crumbled
Shredded Mozzarella

Heat vegetable oil in large, deep skillet over medium heat. In a large plastic baggie, mix flour, garlic powder, lemon pepper and oregano together. Toss cube steak pieces in flour and brown in hot oil. You’ll most likely have to do this in two or three batches so that your pan doesn’t get overcrowded. Keep browned meat warm.

Return to skillet and toss in onions, mushrooms, salt and pepper to taste along with the can of crushed tomatoes and beef gravy. Mix well and simmer about 40 minutes or until meat is tender. Serve over mashed potatoes or buttered egg noodles. Top with bacon bites and a light sprinkling of Mozzarella.