The Black Kettle's Pepper Steak

1/4 cup butter

2 cloves garlic (or 1/8 teaspoon garlic salt)

4 green bell peppers, seeded, cut into 1 1/2-inch squares

1/2 pound fresh mushrooms (leave whole if small, otherwise slice)

Salt and pepper

1/2 tablespoon dried oregano

1 pound beef tenderloin (cut into 2-inch squares, 1/4-inch thick)

1/4 cup vegetable oil

1/2 tablespoon Sauterne wine

1 cup tomato sauce

2 firm, ripe tomatoes, cut into large pieces

Add butter to large sauté pan over medium-high heat. Sauté garlic, bell peppers and mushrooms 2-3 minutes or until peppers are crisp-tender. Turn often to prevent browning. Add 1 teaspoon salt, 1/2 teaspoon pepper and the oregano. Remove from heat; set aside and keep warm.

In cast-iron pan, sauté meat in oil. Cook for 2-3 minutes on each side over medium-high heat until brown. Add salt and pepper to taste.

Pour off oil, add wine and tomato sauce. Cover and steam about 5 minutes, turning several times.

Combine meat and vegetable mixtures and cook over medium heat just until heated through, turning several times. Do not overcook.

Add tomatoes and serve immediately with garlic buttered pasta (see next recipe in blog).