large onion, cut in half and sliced 1/4-inch thick
2
medium bell peppers, sliced into 1/4-inch strips
2
cans stewed tomatoes
1
can beef broth
1
cup water
In skillet or Dutch oven, heat oil over medium-high heat. Saute onion and bell pepper until onion is translucent. Remove and set aside.
In same skillet, saute round steak until browned. Add canned tomatoes, beef broth and water. Add onion and bell peppers.
Turn heat to low and cover with tight fitting lid. Simmer for 45 minutes, or until beef is fork tender or, for Dutch oven, cover with tight fitting lid and cook in preheated 350°F oven for 1-1/2 to 2 hours.
Serve over rice or egg noodles.
Add additional water during cooking if sauce begins to get too thick.
