3/4 pound lean boneless top sirloin steak, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) bag frozen stewing vegetables
1 (16-ounce) bag frozen pepper stirfry, thawed
1 (8-ounce) package fresh whole mushrooms
1/4 cup dry red wine
1/4 cup water, divided
1 tablespoon Worcestershire sauce
1 tablespoon beef-flavored bouillon granules
2 teaspoons cornstarch
2 tablespoons ketchup
How to Make It
Heat a Dutch oven over medium-high heat. Sprinkle steak with salt and pepper; coat with cooking spray. Add steak to pan; cook 2 minutes or until browned, stirring frequently. Add stewing vegetables, next 3 ingredients, 3 tablespoons water, Worcestershire sauce, and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until vegetables are tender.
Combine cornstarch and remaining 1 tablespoon water; stir in ketchup until smooth. Add ketchup mixture to steak mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes or until slightly thickened.