TENNESSEE SKILLET STEAK

By ksgroves

Ingredients

• 1 ONION
• 1 CLOVE GARLIC
• 1 GREEN PEPPER
• 1 1/2 LB. STEAK, CUBED
• 1 CUBE BEEF BOUILLON
• 2 TBSP FLOUR
• 1 (16 OZ) CAN WHOLE TOMATOES
• 2 (6 OZ) CAN SLICED MUSHROOMS
• 1 TSP SALT
• 2 TSP. WORCESTERSHIRE SAUCE
• EGG NOODLES

Preparation

Step 1

BROWN MEAT IN 2 TBSP. OIL. TAKE MEAT OUT AND DRAIN ON PAPER TOWEL. PUT ONIONS, GARLIC, AND GREEN PEPPER IN SKILLET WITH OIL. COOK 5 MINUTES OVER MEDIUM HEAT. ADD 2 TBSP FLOUR AND COOK, STIRRING CONSTANTLY FOR 1 MINUTE. ADD MUSHROOMS, TOMATOES, BEEF BOUILLON, WORCESTERSHIRE SAUCE, AND SALT AND PEPPER TO TASTE. BRING TO BOIL UNTIL THICK. TURN DOWN HEAT TO LOW; ADD MEAT AND SIMMER. SERVE OVER EGG NOODLES.