2 lbs. boneless sirloin
2 tbsp. olive oil
4 tbsp. butter
1 tsp. salt
1/2 tsp. pepper
Dash of cumin
Dash of sage
1 lb. mushrooms; quartered
2 cloves garlic, chopped
1 med. onion; cut in 8 wedges
2 green peppers, sliced
2 tomatoes, cut in 8 wedges
1/2 c. soy sauce
2 tsp. vinegar
1 (6 oz.) can tomato paste

Slice beef in 1/4 inch strips, helps if slightly frozen. Saute in 2 tablespoons butter and 1 tablespoon olive oil. Place in 2 quart casserole. Sprinkle with salt, pepper, sage and cumin. Toss to mix.

Saute mushrooms in remaining butter and olive oil in the same skillet, 2 minutes. Add to meat. Stir garlic, onion and green pepper into drippings and saute 2 minutes. Add to meat with tomatoes.

Combine soy sauce, vinegar and tomato paste in same skillet and heat, stirring constantly until mixture bubbles. Pour over meat and toss lightly. Bake at 350 degrees for about 30 minutes.