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1
Trim all fat from steak, cut into small chunks and put aside.
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2
Use cusinart or chop onion and garlic into tiny pieces.
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3
Brown the onion and garlic in two tablespoons of the olive oil in a heavy skillet.
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4
Remove from pan and put steak in and turn heat up high and brown steak well.
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5
Remove steak from pan and add the wine or Sherry and.
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6
boil down to evaporate, add water and scrape the pan to get the brown bits removed and mixed well with the water.
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7
Add the steak and browned onion/garlic.
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8
Add 1/2 to full can of the tomato sauce depending on.
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9
your taste, if steak isn't covered with the liquid, add more water.
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10
Let simmer for 3 to 4 hours, (adding water if too much evaporates) and keep a cover on the skillet, but leave it slightly cracked to allow steam to escape.
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11
One hour into the cooking, remove one cup of liquid and reserve for later use.
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12
Check the steak occasionaly till very tender, then add.
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13
mushrooms and pepper strips to mixture and let it cook till they are tender/crisp.
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14
At this time add the last two ingredients mix 4 tablespoons of corn- starch with the reserved liquid (which.
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15
should have cooled by this time) and slowly add this mixture to the pepper steak to thicken the dish and cook at least (bubbling) 10 minute.
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16
Serve over cooked rice.
