- 1 tablespoon vegetable oil
- 1 pound boneless beef sirloin steak, cut into 1-inch pieces
- 1/8 teaspoon ground black pepper
- 2 (.87 ounce) packages brown gravy mix
- 2 cups cold water
- 1 (14.5 ounce) can Hunt's® Stewed Tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 (16 ounce) package frozen vegetables for stew, thawed
- Heat oil in large skillet over medium-high heat. Sprinkle steak evenly with pepper. Add to skillet, in batches if necessary; cook until steak cubes are no longer pink in centers, stirring occasionally. Remove from skillet; cover to keep warm.
- Add gravy mix and water to same skillet; stir until well blended. Add undrained tomatoes, Worcestershire sauce and vegetables; mix well. Bring to a boil, stirring occasionally.
- Stir in steak. Reduce heat to low; cover skillet with lid. Cook 10 minutes or until vegetables are tender, stirring occasionally.