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 sliced 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 microwaveable dish (8 x 8 x 2 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 for 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.