1 to 1 1/2 lb. steak (can be round steak, beef tip or sirloin, all are good - less expensive cuts must be slow simmered longer)
1/2 med. green pepper, diced
1/4 c. diced onion
Salt & pepper to taste
1 can cream of mushroom soup
1 sm. can mushrooms (pieces & stems o.k.)

Brown meat in skillet. If you use medium-high flame, there will be a nice brown residue on the pan which will give color to your sauce. Salt and pepper to taste. Add green pepper and onion. When brown, add about a cup of water, cover and slow simmer about 1 to 1 1/2 hours (longer if using round steak). Add cream of mushroom soup and more water until you achieve your desired consistency. Add mushrooms. Serve over rice or noodles.