3/4 c. butter
2 cloves garlic, minced
1 lg. onion, chopped (2 cups)
1 green pepper, chopped
1/4 c. Burgundy or dry red wine
8 oz. fresh mushrooms
Pinch of dried rosemary leaves
1/3 c. bottled steak sauce

Melt butter in heavy skillet, add onion and garlic. Saute over medium heat until onion is transparent (approximately 3 minutes). Add green pepper, mushrooms and rosemary. Saute until vegetables are tender. Add meat sauce and wine. Heat to boiling. Boil, stir occasionally until most of liquid is reduced (about 10 minutes). Skim off fat. Serve with beef.