Recipes

8 oz beef sirloin steak (or London broil, cubed  ¾” pieces)

2 garlic cloves, minced

¾ tsp dried basil

¾ tsp seasoned salt

2 tsp olive oil

½ medium green pepper, cut into wedges (can also put in green beans)

1 tsp flour

8 oz. new red potatoes, thinly slices

1 large tomatoes, coarsely chopped

1 small onion, cut onto 1” wedges

1 cup chicken broth

Combine steak, garlic, basil and salt in bowl.  Heat oil in non-stock skillet over medium high heat until hot. Cook steak and pepper 3-5 mins or until browned and steak is medium rate, stirring once or twice.  Remove from skillet.

Whisk flour into remaining oil in skillet – might need to add a bit more oil if too dry – over medium high heat.  Add all remaining ingredients.  Cover, reduce heat to medium.  Cook 8-10 minutes or until potatoes are tender, stirring once or twice.  Add beef and pepper back to skillet, cook 2 mins or until hot.