1 pound of shoulder steak
½ red pepper deseeded
½ green pepper deseeded
1 tablespoon chopped garlic
3 shallots
½ cup good white wine
¼ teaspoon oregano
olive oil
salt & pepper
2 Roma tomatoes chopped


Chop steak into small pieces.
In mixing bowl neat toss meat with diced garlic, salt and pepper, and add a little oil to coat.
Set aside.
Peel and chop shallots.
Clean and chop peppers into large dice.
In a sauté pan sauté shallots until lightly browned, add white wine, and oregano.
Allow to cook for 1 minute at high heat, add chopped tomatoes, peppers and steak.
Reduce heat to low and simmer for 25-30 minutes, until meat is cooked through, and vegetables soften and sauce starts to evaporate/reduce.
Serves 4.