Steaks With Peppers
|Olive oil/Vegetable oil||2 Tablespoon|
|Boneless beef chuck steak||1 1⁄2 Pound (1/2 Inch Thick)|
|Bell peppers||2 Medium, cut into thin strips (Red, Yellow And Green)|
|Garlic||1 Clove (5 gm), finely chopped|
|Tomato||1 Medium, coarsely chopped|
|Onion soup mix/Onion-mushroom soup mix||1 1⁄4 Ounce (1 Envelope, Lipton Recipe Secrets)|
|Water||1 Cup (16 tbs)|
In 12-inch skillet, heat oil over medium-high heat and brown steaks.
Add peppers and garlic to skillet; cook over medium heat 5 minutes or until peppers are crisp-tender.
Stir in tomato, then onion soup mix blended with water; bring to a boil over high heat.
Reduce heat to low.
Return steaks to skillet and simmer uncovered, stirring sauce occasionally, 25 minutes or until steaks and vegetables are tender.