Steak and Rice Bake

1 Pound beef round steak, cut into bite-sized pieces
1 Cup uncooked long-cooking rice
3 Tablespoons butter
1 Green Bell Pepper, chopped
1 Onion, chopped
2 Cans of Condensed Cream of Mushroom Soup
1 Can (10.5 oz.) Beef Broth

Brown steak and rice in butter in a skillet over medium heat.

Add onion and bell pepper and cook an additional 3 to 4 minutes or until tender.

Stir in soup and broth ; mix well and pour into a greased 2 quart casserole dish. Cover and bake at 325° for approx. 1 to 1.5 hours, stirring after 45 minutes.