KitchenMagician's Recipe

BEEF STEAK - PEPPER ITALIANO

Category: Beef Casseroles

Makes 4 servings.

2 green and/or red peppers, cut into thin strips
1 onion, chopped
2 cloves garlic, minced
1 T. cooking oil
1 lb. beef tenderloin, sliced 1/2 to 3/4-inch thick
salt and pepper
1/2 c. beef broth
1/4 c. red wine
1/2 tsp. dried oregano, crushed
2 tomatoes, seeded and chopped

In a large skillet cook peppers, onion, and garlic in hot oil about 4 minutes or until crisp-tender. Remove from skillet. Keep warm.
Place meat in the same skillet; add more oil, if necessary. Season with salt and pepper.
Cook over medium-high heat about 4 minutes on each side, or until slightly pink in center.
Transfer to a serving platter, reserving drippings in skillet. Keep warm.
Carefully add beef broth, wine and oregano to drippings in pan. Bring to boiling.
Boil gently, uncovered, over medium heat for 2 to 3 minutes, or until broth is reduced to 1/2 cup, scraping up crusty browned bits in pan.
Remove from heat. Stir in the cooked vegetables and tomatoes. Heat through; spoon over meat.