Italian Pepper Steak

• 1 lb. boneless beef sirloin or top round steak
• 2 Tbsp. olive or vegetable oil
• 2 c. green pepper strips
• 1 medium onion, sliced and separated
• 1 tsp. dried oregano leaves, crushed
• 1/4 tsp. garlic powder or 2 cloves, minced
• 1/4 tsp. pepper
• 2 (11 1/8 oz.) cans Campbell's Italian tomato soup
• 1 c. water
• 16 oz. spaghetti

1. Slice beef across grain into thin strips.
2. In 10-inch skillet over medium-high heat in 1 tablespoon hot oil, cook half the beef until browned, stirring often.
3. Remove; set aside.
4. Repeat with remaining beef.
5. Reduce heat to medium.
6. In same skillet, in remaining 1 tablespoon hot oil, cook sweet pepper, onion, oregano, garlic powder and pepper until vegetables are tender, stirring often.
7. Stir in soup and water.
8. Heat to boiling.
9. Return beef to skillet; simmer 1/2 hour, stirring occasionally.
10. Serve over fusilli or spaghetti.

boneless beef sirloin, olive, green pepper, onion, oregano, garlic, pepper, campbells italian, water, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656629 (may not work)