Ingredients

Two pounds of cubed meat (steak or roast)
One half gree bell pepper
two bunches of green onions
fresh garlic (chopped, do not use garlic press)
two large onions (chopped)
one stalk of celery (chopped)
two jars of Mushroom sauce

Spices:
Powdered Cheyenne pepper
Onion Salt
Lemon Pepper
Salt
Black Pepper

Directions

* In a seasoned Iron Skillet, cook the scraps from cleaned meat in a two tablespoons of
    cooking oil. Take the scraps out and discard. Preheat the skillet and brown the two
    pounds of cutup meat. As the juice from the meat gets where it covers half of the meat
    in the skillet, then remove the skillet from the fire and drain the juice in a separate bowl
    and keep it on hand until it is needed later. Put the meat in a separate bowl and hold aside.

* Do not wash the Skillet, instead Preheat the skillet and brown the onions and as soon as
    they start browning, put in the chopped bell pepper along with the chopped garlic and
    celery, and sauté until the mixture is almost mushy.

* Then add one can of mushroom sauce and refill the can with hot water and add to the
    mixture. Stir and let cook for about five minutes.

* Add spices to taste. Apx 1 tsp lemon pepper, 1/2 tsp black pepper, 1/2 tsp onion salt,
    1/4 tsp Cheyenne Pepper and, 1/2 tsp of salt. Give or take.

* Add Mushroom sauce and another can of water. Taste to make sure it tastes right, season
    again to taste. Then add the meat.

* Cook for at least 30-45 minutes on a simmer.

Special Notes

* On spices: the people in my family do not have taste buds any longer from excessive use
    of Cheyenne I am sure of it! But seriously there is not an amount on the spices, do them
    to tatse, make this dish a few times to experiment with how much spice you like. We
    always use a --very-- healthy amount when I cook it, but you may like a milder taste,
    it's your show!

* On vegetables: Whenever I make this I add in more celery and bell pepper because I like
    a lot of veggies.

* On meat: my grandparents officially said the word on this is "whatever cheap meat you
    can buy, like flank steak for example". They chop it up and then cook it. Personally, I take
    the lazy way out and get the already pre-chopped stew meat at the store, cook it, and when
    it is cooked I take out a few of the larger pieces and chop them up a little smaller myself.

* On cooking: After following the recipe, and following it to the letter makes a much better
    dish, but after doing so I found some things that make this quicker and almost as good.

* The short form is-- have one big pot, pour in jars of mushroom sauce-- cook meat,
    continuously draining beef as you cook -- dump in meat when cooked-- cook veggies in
    unwashed skillet, dump in pot when mushy-- add garlic at all stages until you have used
    one whole glove -- spice the hell out of the stew!

* And... I use a garlic press! I cannot tell a lie!

* Still one of the best dishes I ever had! but Pawpaw makes it better!