Take partially thawed round steak and slice into thin strips, leave small amount
of fat. This helps impart flavor.
Pour small amount of olive oil into cast iron skillet. Heat until you can see oil shimmer. Add steak to skillet and stir until browned remove to plate lined with paper towels to drain.
Slice onions, bell peppers and musrooms fairly thick and set aside. Add seasoings to yums yums stuck to bottom of skillet and also add chicken stock. Scrape to release flavors at bottom of skillet. Add 1 large can of reduced sodium chicken stock to drippings and cornstarch to make the gravy. Return steak to skillet and simmer 30 minutes until meat is tender and gravy is thickened.
Add onions, mushrooms and pepper to steak and gravy. Cut off burner and let it continue to cook itself, covered with the lid, for next 15 minutes. I do mine this way because I like the veggies to have "bite "to them. Serve over hot steamed rice.