You will need:
2 med. green or red sweet peppers, cut into thin slices. (We did both, 1 of ea).
1/2 cup chopped onion or 1 med onion. (We did very large onion pieces)
2 cloves garlic, chopped. (We added much more garlic and left it in bigger chunks).
3/4 pound beef tenderloin or sirloin steak (We decided to cube our steak instead).
3/4 cup beef broth (use the low sodium if you can find it)
1/2 tsp dried oregano or basil, crushed (we added a sprinkling of fennel)
2 medium tomatoes, seeded and chopped
2. Place meat in the same skillet. (add more oil if needed). Sprinkle with salt (try sea salt). Cook over medium high heat about 4 minutes on each side or till slightly pink in center (I prefer mine more done) Transfer to a serving plate, reserve drippings in skillet for your gravy. Keep warm.
3. For gravy: carefully add beef broth and spices to reserved drippings. Bring to boil. Boil gently, uncovered, over medium heat for 2 -3 minutes or till broth is reduced to (approximately) 1/3 cup. Remove from heat. Stir in the cooked veg and tomatoes. Heat through and spoon over meat.