Texas Pepper Steak

• 1 lb. boneless beef sirloin (3/4-inch thick)
• 2 Tbsp. olive or vegetable oil
• 2 c. sweet pepper strips (green and red)
• 1 medium onion, cut into rings
• 1 tsp. oregano leaves, crushed
• 1/4 tsp. garlic powder or 2 minced cloves of garlic
• 1/4 tsp. pepper
• 1 (11 7/8 oz.) can condensed Italian tomato soup
• 1/2 c. water

1. Slice beef across grain into thin strips.
2. Cook 1/2 beef in 1 tablespoon hot oil until browned.
3. Remove.
4. Set aside.
5. In same skillet with 1 tablespoon hot oil, cook sweet peppers, onion, oregano, garlic powder and pepper until vegetables are tender, stirring often.
6. Stir in soup and water.
7. Heat to boiling.
8. Return beef to skillet.
9. Heat thoroughly.
10. Serve over rice or spaghetti with garlic bread.
11. Serves 4.

boneless beef sirloin, olive, sweet pepper, onion, oregano, garlic, pepper, condensed italian tomato soup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496843 (may not work)