2 tablespoons chopped onion 1/4 cup sliced mushrooms
4 tablespoons green pepper, finely chopped 6 olives, stoned
11/3 cups Brown Sauce
2 tablespoons butter Salt and pepper
2 tomatoes Sherry wine
Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.
