Beef, Peppers and Onions

Beef, Peppers and Onions left over pot roast (you could also use roast beef) left over beef gravy water 1 large pepper (Find a nice firm very large pepper.) 1 very large sweet onion 6 good sized crimini mushrooms salt to taste black pepper to taste 1 tbsp. regular olive oil Cut up the left over beef into bite size cubes. De-seed the pepper, remove the white veins and cut into medium to large sized chunks. The onion: use a little more than two thirds of the onion for the dish and you can cut that into medium to large chunks. Cut the rest of the onion into a small dice for the RICE. If using the mushrooms clean them with a paper towel, remove the stems and slice them. In a large skillet over medium heat heat the olive oil. Turn the skillet down to medium low and add in the chunks of onion with a pinch of salt. The salt will help the onion bring out its natural juice. Add the chunks of pepper to the pan along with another little pinch of salt and some black pepper. Stir and cook the onions and peppers for about 6-8 minutes until they begin to soften. Next, add in the mushrooms and saute for 2 minutes, stirring occasionally. Add in the gravy with a splash of water if needed and mix. Finally add in the beef chunks and cook on low for about 20 minutes or longer for the flavors to blend together.