1 tbsp. Bertolli Classico Olive Oil
1 lb. boneless sirloin steak, cut into 1-inch cubes
1 envelope Lipton Recipe Secrets Beefy Mushroom Soup Mix
1 c. water
2 tbsp. tomato paste
1 can (14 1/2 oz.) new potatoes, drained and cut into chunks
1 package (10 ounces) frozen green peas and carrots, thawed

In 12-inch nonstick skillet, heat olive oil over medium heat and brown steak. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until steak is tender.