6 to 8 servings
2 tablespoons vegetable oil
1/2 pound sliced fresh mushrooms
2 bell peppers (1 red, 1 green), cut into thin strips
2 onions, sliced
2 pounds beef round steak, cut into thin strips
1 teaspoon salt
1 teaspoon black pepper
1 can (10-3/4 ounces) condensed cream of mushroom
  soup
3/4 cup dry red wine or beef broth
2/3 cup water
1-1/2 teaspoons browning and seasoning sauce
In a large skillet, heat the oil over medium-high heat
until hot. Add the mushrooms, bell peppers, and onions,
and sauté for 4 to 5 minutes, or until tender. Remove
the vegetables to a bowl, reserving the drippings in the
skillet.
Season the steak with the salt and black pepper, and
brown in the skillet over medium-high heat.
In a medium bowl, combine the soup, wine, and water;
mix well and pour over the browned steak. Reduce the
heat to low, cover, and simmer for 45 minutes.
Stir the vegetables and the browning and seasoning
sauce into the steak mixture; cook uncovered for 8 to
10 minutes, or until the sauce is thickened.
SERVING TIP: This makes a hearty dish served over
warm cooked rice.