Beef and Peppers

I've made this recipe many times over the years, it's a favorite at our house. Actually we used to call it "Pepper Steak", but since I used a beef arm roast for this recipe, "steak" just didn't seem appropriate. Feel free to use your favorite cut of meat and call it what you want! I hope you enjoy it too!

Beef and Peppers
Round steak, sirloin steak or beef roast
1 cup sliced onion
1 cup any color bell peppers, sliced
1/2 cup sliced mushrooms
2 packages brown gravy mix
2 cups water
2 cups Cooked rice

Heat a large skillet over medium high to high heat. Season the beef roast with salt and pepper and pan roast in 2 TBS olive or vegetable oil, (my roast was about 1 1/2 inches thick), sear each side for about 3 minutes per side and turn down heat to medium low, cover pan and continue to cook. If using steak, season and cut the meat into strips and pan fry until desired doneness. I pan roasted the meat for about an hour. Remove the roast from the skillet, when able to handle, slice it into thin strips. Add the onion, peppers and mushrooms to the skillet with the drippings, sauté until tender over medium heat.Sprinkle the gravy mixes over the veggies and stir until completely incorporated into the vegetables. Turn up the heat to medium high and add the water stirring to combine. Once the mixture is thick and bubbly, add the sliced beef. Continue to cook until beef has heated through. Now wasn't that easy!
Serve over cooked rice or noodles.