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.

☆☆☆☆☆ 0 votes
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)


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


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