Beef Steaks with Onions and Peppers Sauté
- 1 beef eye round steak, cut 1" thick
- 1 medium green pepper, cut into 1/4" strips
- 1 medium onion, sliced 1/4" thick
- 1/4 t. dried basil
- 1 t. margarine
- 1/4 cup hot water
- 1/4 t. instant beef bouillon
slices. In medium skillet over medium high heat, melt butter. Cook green
pepper, onion and basil in hot butter 5 minute. Remove and set aside. Add
steaks to skillet; cook 2 to 3 minutes, turning once. Don't overcook.
Sprinkle salt and pepper over steaks. Remove to warm platter. Keep warm.
Return vegetables to skillet. Add water and bouillon and cook 2 to 3 minutes
more or until tender crisp. Serve vegetables with steak. Serves 2
Source: My Old Recipes