Serving Size : 4
Combine the flour, salt, and pepper and pound into the steak with a mallet or the side of a heavy plate. Heat the shortening or the oil in a Dutch oven and brown the meat in it well on both sides. Blend the broth, water, barbecue sauce, and chili powder. Pour over the meat. Cover and simmer 1 hour. Add the green bell pepper and olives and continue cooking 1 to 1 1/2 hour longer, or until meat is fork-tender.