Chuck Steak

Chuck steak
Butter for browning in skillet

Sauce:
1 c prunes
1 T ginger
1 T dry mustard
1/2 t epsom salts
1 c hot water
1/4 c thinly sliced sweet peppers
1/4 c diced celery
1 t Better than Bullion dissolved in 1 c water

Brown the steak in a skillet. Reconstitute prunes in the 1 c hot water. Add the spices & purée in blender. Pour mixture over the browned steak. Place lid over skillet & cook until sauce starts to bubble & almost caramelize. Add the sweet peppers, celery & bullion mixture. Replace lid & cook another 10-15 minutes. Serve sauce as gravy over the meat & potatoes or noodles