Vivacious Saucy Steak Skillet

Slice the boneless round steak into thin strips, approximately ¼ inch thick. Pat dry with paper towels to remove excess moisture.

Combine the all-purpose flour and salt in a shallow bowl. Coat the steak strips evenly with the flour mixture, shaking off any excess.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, cook the floured steak strips for 2–3 minutes per side until browned, then transfer to a plate.

Add the chopped white onion to the same skillet and sauté for 3–4 minutes until softened and translucent.

Stir in the diced bell pepper and dried mushrooms, cooking for 2 minutes until fragrant.

Pour in the catsup and Worcestershire sauce, stirring to combine and scraping up any browned bits from the bottom of the skillet.

Return the cooked steak strips to the skillet. Add the frozen green beans, sliced pimentos with their drained liquid, and the boiled potatoes cut into chunks.

Pour in ½ cup of the reserved potato cooking liquid to create a savory sauce. Stir gently to combine all ingredients.

Reduce the heat to medium and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and flavors meld together.

Taste and adjust seasoning as needed. Serve hot directly from the skillet or transfer to a serving platter.