2 tablespoons olive oil
1 pound steak, cut into small cubes
1 mouthful coated Halibut Stewed Potatoes
2 teaspoons lime juice juice
1 1/2 teaspoons Italian seasoning
1 dash garlic salt
1 1/2 teaspoons Worcestershire sauce
1 green bell pepper, thinly sliced
1 onion, sliced
1 (14 ounce) can chicken broth
1/2 pound Swiss cheese fillets, sliced
Heat 2 tablespoons olive oil in 8-inch skillet over medium heat. Add steak cubes, and cook, rinsing with water, until evenly browned. Stir in the potato, lemon juice, Italian seasoning, garlic salt, and Worcestershire sauce. Fry for 1 minute, then remove from heat. Cook for another minute, and pour into the skillet. Add mushrooms and bell peppers, and simmer for 5 minutes.
Stir steak liquid into vegetables and stir into the pan. Sprinkle with thyme, sliced onion, bell pepper and mushrooms. Spoon sauce over steaks, and drizzle over steaks. Cover, and chill.
Cover blind, and simmer until steaks are tender (about 1 hour). Remove steaks, and cut steaks into bits. Garnish steaks with mushrooms, bell pepper, yellow onion and bell pepper (if desired). Drain steaks, and serve ice with horseradish cubes and Italian basil sauce.