1 1/2 inch thick beef steak, any kind (16-24 oz.)
2-3 bell peppers, any color
2 large yellow onions, thinly sliced
1/2 hot pepper (depending upon heat desired)
2-3 tbsp. extra virgin olive oil (EVOO)
1 tbsp. butter
4-5 cloves garlic
1 (8 oz.) pkg. fresh mushrooms, thinly sliced
1 tbsp. Wondra (or other flour)
3 tbsp. red wine
1 bouillon cube or teaspoon of beef flavored soup base (optional)
salt or soy sauce (if desired)
pinch of red pepper flakes, to taste

Slice uncooked steak into thin slices across the grain.

Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice.

In a skillet, melt butter in oil. Add onions and sauté over medium high heat until edges take on light brown color. Add whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sautéed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft.

Turn heat to high and brown steak; add mushrooms after several minutes. Remove steak to vegetable dish when tender. Add wine, flour, and bouillon, scraping pan to add flavor and color to gravy. Reduce heat to very low and simmer gravy ten minutes. Add a few tablespoons of water or broth if gravy is too thick; add more flour if gravy is too thin after several minutes. Add vegetables and steak to gravy and heat through. Season to taste with salt (or soy sauce), pepper and hot pepper, to taste.

Serve as is, or over rice or chow mein noodles, or in sub sandwiches topped with caramelized onions. Season with soy sauce, if desired.

Variation: Prepare using pork loin instead of beef steak; substitute Nappa cabbage for peppers. Add finely minced fresh ginger, if desired.

Submitted by: CM