Beef Pepper Steak

8 servings

1 thin sliced round steak cut into small strips (about 2 pounds)
salt and pepper
olive oil for browning
1 large onion, thinly sliced
1 clove of garlic, minced
1 cup beef bouillon (made from bouillon cube)
1/2 cup dry red wine
1 cup sliced fresh mushrooms
3 green peppers, sliced
4-5 tomatoes, quartered

Heat the olive oil in an electric fry pan at 325 degrees F. Sauté the meat strips which were seasoned with salt and pepper until brown. Remove the meat strips to a plate.

Add the onion, garlic, and green pepper strips to the fry pan and cook until just tender. Add the bouillon, wine and mushrooms. Return the meat strips to the fry pan and add the quartered tomatoes. Cover and simmer for about 45 minutes.

Can be served over hot rice or Chinese noodles.