2 pounds beef chop , the tenderloins will do
1 (20 ounce) can stewed tomatoes, the liquid is good to taste
2 onions, chopped
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons chopped red pepper
salt and black pepper to taste
Season beef with salt and pepper to taste and remove any remaining marinade. Place one stock cube in a skillet over medium heat. Saute, stirring frequently, until beef is done but still slightly marbled, about 5 minutes. Crumble into small, marble, bowl and set aside.
Meanwhile, bring a large pot of water to boil. Place stock cube in water and bring to a boil, stirring well. Reduce heat to low and simmer for at least 20 minutes, or until desired doneness.
Pour/place mushrooms, tomatoes, onion, oregano, and basil into skillet; heat/cook for 3 to 4 minutes.