Rose Mary Mogan


I had one of those CREATE A MEAL MOMENTS with what you have on hand when I made this dish on yesterday. When It was all said and done it looked like beef stew, but this was all cooked in a skillet on the stove top.

It is amazing what you can sometimes create out of literally nothing. I had 3 carrots, 2 red onions, 3 stalks of celery, a few canned goods and some roasted red peppers & a pound and a half of Beef Steak, you can really stretch it when you add in the veggies. I made enough to make at least 5-6 servings.

It didn't take long to make and it was very tasty.

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6- depending on portion size
45 Min
45 Min
Stove Top


1 1/2 lb
sirloin tip steak-cut into strips
seasoned as desired-garlic steak easoning & onion powder
2 medium
red onions sliced
3 large
carrots, washed peeled, & sliced as desired
9 clove
fresh garlic, sliced- less if desired
3 stalk(s)
celery chopped
8 oz
canned sliced mushrooms, undrained
8 oz
jar roasted red peppers undrained &chopped
2 can(s)
cream of mushroom or chicken soup
1/3 c
flour, optional
2-3 Tbsp
extra virgin olive oil, or oil of your choice
1/2-1 tsp
kitchen bouquet(optional)


Step 1 Direction Photo

1Season steaks and cut into strips as desired. I cut rather thick because my husband likes lots of meat. I used my special spice blend seasoning mix Rose Mary's Spice Blend for meats. Allow to marinate at least 1/2 hour to 45 minutes if time permits.

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2Wash peel and slice carrots & garlic, I prefer to cut on the diagonal to get more surface area per slice. Then chop the celery, slice the onions. Some of the ingredients used for tis recipe.

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3Add the oil to skillet, and heat over medium heat, then add in the meat and sliced garlic, this allows the garlic to infuse the meat with a bit of garlic flavor. Saute until no pink remains.

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4Add in the carrots and cook about 5-7 minutes before you add the other veggies.

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5Now add in the chopped celery and sliced onions, & undrained sliced mushrooms, then lower the heat to low and cover with a tight fitting lid and allow the meat to cook about 20 minutes.

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6Remove lid and stir in 2 cans of soup with one can of water or beef broth if desired & liquid from the roasted red peppers. Stir till soup is blended with the beef strips.

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7Lower heat, and continue to cook for about 30 to 35 minutes, stirring frequently to prevent from sticking to bottom of skillet. During last 5 minutes of cooking add in the chopped roasted red peppers, stir to mix.

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8Serve over mashed potatoes, pasta or rice. I used Minute Maid Rice. Garnish with fresh chopped chive or parsley if desired. This is the spice blend that I used ROSE MARY'S SPICE BLEND for MEATS

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: American