pounds boneless beef chuck steaks, 1/2 inch thick (about 4 to 5)
2
medium red, green and/or yellow bell peppers, cut into thin strips
1
clove garlic, finely chopped (optional)
1
medium tomato, coarsely chopped
1
envelope LIPTON® RECIPE SECRETS® Onion or Onion Mushroom Soup Mix
1
cup water
1. In 12-inch skillet, heat oil over medium-high heat and brown steaks. Remove steaks. Add peppers and garlic to skillet; cook over medium heat 5 minutes or until peppers are crisp-tender.
2. Stir in tomato, then 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.
Serving Suggestion
Serve with steak fries or baked potatoes.
Click here for printable version
