Beef Internationale

• 1 boneless beef round steak (2 lb.), cut into thin strips
• 2 Tbsp. butter or margarine
• 2 medium onions, sliced
• 1/2 cup water
• 2 medium green or red peppers, sliced
• 1 can (10-3/4 oz.) condensed cream of celery soup
• 1/2 cup MIRACLE WHIP Dressing
• 1 can (4 oz.) mushrooms, drained
• 2 tsp. LEA & PERRINS Worcestershire Sauce
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 pkg. (16 oz.) fettuccine, cooked

1. Brown steak in butter in large skillet on medium-high heat.
2. Reduce heat to low.
3. Add onions and water; cover.
4. Simmer 30 min., adding more water as needed.
5. Add green peppers; cover.
6. Simmer 10 min.
7. Mix soup, dressing, mushrooms, Worcestershire sauce and seasonings.
8. Add to skillet; cook until heated through, stirring occasionally.
9. Serve over hot fettuccine.

butter, onions, water, red peppers, condensed cream, miracle whip dressing, mushrooms, worcestershire sauce, salt, black pepper

Taken from www.kraftrecipes.com/recipes/-16498.aspx (may not work)