Instructions: In a large skillet, heat the oil over medium-high heat until hot. Add the mushrooms, bell peppers, and onions, and saute 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.

This recipe yields 6 to 8 servings.

Comments: This makes a hearty dish served over warm cooked rice.

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