1/4 c. olive oil
1 lb. beef tenderloin or tenderized round steak, cut into 2" squares, 1/4" thick
4 lg. green peppers, cut into 1 1/2" squares
2 med. firm tomatoes or 6 plum tomatoes
1/2 lb. fresh mushrooms (if sm., leave whole, if lg, cut into thick slices)
1 lg. clove garlic
1/4 c. tomato paste
1 1/2 tsp. oregano
Pepper & salt if desired
1/2 c. butter or olive oil
1/4 c. sherry or sauterne (or more, to taste)

In 1/4 cup olive oil, saute green pepper and 1/2 of garlic for 5 minutes, turning often. Do not brown. Add 1/4 teaspoon pepper, 1/2 teaspoon oregano and a dash of salt. Cover and steam 5 minutes, turning during steaming. Peppers should be crisp, tender and green. Remove from heat.

In 1/4 cup butter, saute 1/4 garlic and mushrooms for 3 minutes, turning often. Should be crisp and light. Add 1/8 teaspoon pepper and 1/2 teaspoon oregano. Pour this mixture into the peppers.

In 1/4 cup butter or olive oil, saute more garlic for a minute. Add meat. Cook 2 minutes on each side over medium high heat until brown. Add 1/2 teaspoon oregano, 1/4 teaspoon pepper, dash salt, 1/4 cup sherry or sauterne, 1/4 cup tomato paste. Cover and steam 5 minutes, turning 3 or 4 times. If meat is tough, add more wine and water and steam longer.

Cut up tomatoes in large chunks. Add to peppers. Just before serving, heat vegetables only until heated through. Keep crisp and bright. Combine with meat. Serve hot with noodles or rice.