1-1/2 to 2 pounds of thin-sliced round steak (cubed or not) or ground beef (very low fat,), made into about eight patties

1 large green bell pepper, cored, pithed and sliced medium-coarse

one large sweet onion (pref. vidalia) sliced or chopped very coarsely

one can commercial chicken broth (the ready-to-serve kind)

one can Ro-Tel minced tomato and green chile peppers (or store equivalent; the Ro-Tel comes in Extra Hot, Extra Mild and "Fiesta" [with lime and cilantro] varieties -- but use the original the first time and then decide if you want to experiment.)

1/2 pound sliced or whole mushrooms (fresh not canned)

2 to 4 cloves garlic, peeled and minced or crushed

2 cups or so of spiced flour -- all-purpose flour plus whatever seems appropriate; i always add a good sampling of Italian seasoning, plus thyme, Montreal Steak Seasoning, paprika, etc. Sift together a couple of times so that all of the flour is evenly flavoured. I'd tell you how much of what, but i always do this part by eye and by inspiration. Except for salt or possibly pepper, you probably can't get too much of any spices in here. You can always be a wuss and consult a good cookbook -- the real "Joy of Cooking", say -- for flour blends for frying things in...

some butter, margarine or oil (extra virgin olive oil, for preference)

Stovetop:
large skillet (with lid if possible)
optionally, in addition to skillet, a dutch oven

Oven:
skillet
casserole dish with lid, large enough to lay the meat flat in a single or double layer

Begin:

Dredge the meat thoroughly in the flour; get it well-coated. (If you're using steak, and you have a meat hammer -- the kind with one side of the head spiked for tenderizing meat) handy, you could lay the steaks on a firm surface, sprinkle the flour mix  heavily over them and pound it in.

Once the meat is well-floured, heat some butter or margarine or oil in a large skillet, and toss in half the garlic.. Swirl the garlic thoroughly around in th hot butter or oil till evenly distributed, and then thoroughly brown the floured meat on all sides (adding small amounts of butter or oil as needed) over medium-high heat.

If you're cooking it on the stovetop, remove the meat to a plate in a 150-degree oven to stay warm.   If you're doing it in the oven, just put the meat in the oven dish you're using and cover it.

Adding butter or oil as needed, deglaze (scrape) the meat juices and flour, etc from the bottom of the pan with a wooden or non-metal spoon or spatula. Dredge the sliced pepper and onion in the remaining flour.

Heat the pan to medium high again, add butter or oil if the pan is almost dry, and swirl in the rest of the garlic as before, then add the pepper and onions.

Stir them gently but thoroughly as they cook in the fat, and, as the peppers begin to get a little softened-looking, toss in the mushrooms and cook for a minute or two more.

Place the meat in the dutch oven or casserole in one or two layers. If you have to layer it, try to arrange the slices so that the liquid has room to circulate between them. (If using the skillet only, remove the vegetables, put the meat back in.) Layer the vegetables evenly over the meat.

Add one can chicken broth and one can Ro-Tel tomatoes and chiles (or equivalent)

for STOVETOP: bring to a boil, reduce heat, cover and simmer for about 25 minutes (or until it looks right), stirring once or twice.

for OVEN: cover, put on a rack in the middle of a pre-heated 350-degree oven for about 25 or 30 minutes.

When almost done cooking, check to see if the sauce is thick enough to suit you. If not, take about an inch off a stick of butter and two tablespoons of the leftover flour mix. Melt the butter over medium to medium-high heat; when it begins to sizzle a bit, stir the flour in with a wire whisk or wooden (or nylon) spoon. Stir it for a while over medium to medium-high heat till it's a smooth paste. (This is sort of a roux.) Stir it into the sauce, bring back to a simmer for a while. If it needs to be a bit thicker, repeat.   If too thick, add a little chicken broth, simmer for a few minutes.

This goes well with rice or smashed potatoes, something bland and slightly starchy to complement the strong flavour and mild spiciness.