Grease interior of covered roasting pan or Dutch oven.
Cut round steak into serving size pieces (approximately 4 inch squares).
Sprinkle both sides of steak pieces with Aldolph's tenderizer.
Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
Do this to both sides several times.
Remove the "pounded and floured" meat, and continue with remaining pieces.
Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
Now add the Crisco; when Crisco is melted, add the butter.
Quickly fry steak pieces, in batches, until browned good on both sides.
Remove to plate until all steak has been browned.
Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
Cook the peppers and onions until lightly browned on edges.
Do not let burn!
Pour in the canned whole tomatoes and tomato sauce.
Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
When this comes to a boil, remove from heat.
Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
Place fried steak over the top.
Cover and bake 1 3/4 hours.
Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
You want to maintain a gravy.
Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
AND lots of bread and butter to dunk into the "gravy".