1 tsp. bottled brown bouquet sauce
1 tbsp. water
4 beef cubed steaks (3 to 4 oz. each)
1/2 tsp. salt
1/4 tsp. lemon pepper
1 can (4 oz.) slices mushrooms, drained
1/4 c. chopped green pepper
1/4 c. chopped onion
2 tbsp. dry white or red wine

Mix bouquet sauce and water; brush both sides of beef cubed steaks. Arrange steaks in square microwavable dish, 8x8x2 inches. Sprinkle with salt and lemon pepper. Top with mushrooms, green pepper and onion; drizzle with wine. Cover with waxed paper and microwave on high (100%) 5 minutes; rotate dish 1/2 turn. Cover and microwave until steaks are tender and no longer pink, 4 to 6 minutes longer. Let stand 5 minutes. Serve with hot cooked rice, noodles or potatoes if desired. 4 servings.