Curt Schrivener's Pepper Steak

Ingredients:

1 tbsp. butter
1 clove garlic, minced
1 lb. beef (round steak is fine), cut into thin strips or bite-sized pieces
1 large onion, chopped
1 large green pepper, chopped
8 oz mushrooms, sliced
14 oz. can petite diced tomatoes
seasoned salt and pepper to taste
dash sugar
2 cups rice (I prefer jasmine rice)

Directions:

1. Cook rice according to directions on package; set aside.

2. In large skillet, melt butter and garlic together over a medium heat. Add meat (I also throw in a sprinkle of MSG but that's just me), stir frequently until beef is browned (roughly 3-4 minutes).

3. Add onion, green pepper, and mushrooms. Season with seasoned salt, pepper, and regular salt (if you like salt; I do). Cook for 6-8 minutes until vegetables are tender, stirring often.

4. Add tomatoes and a dash of sugar to cut through their acidic taste. Raise heat to high, bring to a boil. Reduce heat, cover, simmer for 5 minutes or so. If you want more liquid in the meal, you can add a half cup of water to the mix, but remember to increase your seasonings, as well.

5. Before serving, taste and adjust salt and pepper accordingly. Should be served over rice, though my sister eats it over egg noodles.

Should serve 4, but I only get 3 or so out of it because I like it so much!

Thanks to J.M. Snyder!