What You'll Need
1 tablespoon olive oil
1 pound beef sirloin steak or boneless beef top round steak (about 1 steak), cut into cubes
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 teaspoon ground cumin
1 tablespoon all-purpose flour
1 cup Pace® Picante Sauce
1 3/4 cups Swanson® Beef Broth
Heat the oil in a 4-quart nonstick saucepan over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat.
Reduce the heat to medium. Stir the onion, pepper and cumin in the saucepan and cook until the vegetables are tender-crisp, stirring occasionally. Add the flour and cook and stir for 1 minute.
Add the picante sauce and broth and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the beef is cooked through and the mixture is thickened.