My grandmother made this dish in a pressure cooker. You can do that and it should take no more than an hour. You can also put this into a cast iron Dutch oven and finish it in a slow oven (325 degrees). I do mine in a slow cooker. You want to purchase a tougher lean meat such as round steak (which is what my grandmother used but I can no longer find that). I use top sirloin steak. You can use chuck steak, but the dish will come out on the greasy side. She would make this dish and sometimes would take it on a picnic (My Grandmother’s Picnics).
This recipe can serve 4 to 6 depending on appetites!
INGREDIENTS:
- 2 1/2 Lbs. Sirloin Steak
- 1 Large Spanish onion (yellow onion)
- 1 Large green bell pepper
- 4 Tsps minced garlic
- 2 Cans Dawn Fresh Mushroom Steak Sauce
- 1 Teaspoon Maggi Seasoning
- Olive Oil
- All purpose flour
DIRECTIONS:
Bring your steaks to room temperature. You can leave meat out up to 2 hours before you are in the danger zone. Salt and pepper to taste on both sides of the steak.
Slice the onions in half and then in half moons. 
Seed and slice the bell pepper into strips.
In a non stick pan, pour enough olive oil to barely cover the bottom of the pan. Keep the temperature on high.
Coat the steaks in flour and brown in the oil. You want the oil hot enough to brown the meat quickly. Place the steak on a cookie sheet that has a rack.
While you are browning the meat, mix the onions, bell peppers and garlic in a bowl. Salt and pepper to your taste. Add the Maggi 
Seasoning and the Dawn Fresh steak sauce 
and mix all together.
Pour half of the onion mixture on the bottom of the cooker and place the steaks on top of that. If your pot is not big enough to lie all the steaks on one level, you can layer them, which is how my grandmother did it. Then pour the remainder of the onion mixture on top of the steaks. Cover and let cook on low for 4 to 6 hours. It’s done when you can insert a knife or fork in the meat and it goes in and out very easily.
We serve it with white rice.