Nigerian Beef and Sausage

1 (2 pound) round steak, cut 1/2 inch thick
1/2 pound smoked Th?ringer, sliced
    in 1/2-inch diagonal pieces
1/4 cup flour
2 teaspoons salt
1/8 teaspoon mace
2 tablespoons lard or drippings
2 (15 ounce) cans black-eyed peas
1 (16 ounce) can tomatoes
2 medium onions, quartered

Cut round steak in strips 1/2-inch wide and 2 1/2 inches long.

Combine flour, salt and mace. Dredge strips in seasoned flour. Brown beef strips in lard or drippings. Pour off drippings. Drain black-eyed peas and add 1/2 cup of the liquid to the beef strips. Cover and cook over low heat 1 hour.

Add sausage, drained black-eyed peas, tomatoes and onions, and continue cooking 30 minutes or until meat and vegetables are done.

Thicken liquid with flour for gravy if desired.