2 lb. top sirloin steak (1/2 to 1-inch thick)
flour, salt and pepper mixture (for dredging)
1/4 cup vegetable oil
1 green pepper, cut into pieces
2 sweet onions, quartered
1 (12 oz.) jar beef gravy (I use Heinz HomeStyle)
1 (10 oz.) can cream of mushroom soup
2 (15 oz.) cans stewed tomatoes (Hunts)
1/2 cup water

Heat oil in bottom of pressure cooker until sufficiently hot to brown meat.

Cut top sirloin into 4 pieces. Dredge steak pieces in flour/salt/pepper mixture and brown on both sides in the pressure cooker.

When browned, remove steak and place rack in bottom of the pressure cooker.

Pour in water, add steak, stewed tomatoes (undrained and squeezed to break up, if necessary), green pepper and onion pieces, gravy and mushroom soup.

Cover, set control at 10 and cook 35 minutes after control jiggles (or cook at high pressure for 20 for 30 minutes).

Allow cooker to cool for 5 to 10 minutes.

Remove lid, thicken gravy with flour and water if necessary. Add more salt or pepper to taste.

Serve with mashed or baked potatoes or rice.

Submitted by: Lark