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Tomato Pepper Steak

1 pound round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter or margarine
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

Sprinkle meat with paprika. In a large skillet, melt butter over

Printed from tasteofhome.com Jul 22, 2008

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Tomato Pepper Steak cont.

medium-high heat. Brown beef. Add broth and garlic. Simmer, covered,
for 30 minutes. Add green peppers and onion. Cover and continue to
simmer for 5 minutes. Combine cornstarch, soy sauce and water; stir
into meat mixture. Cook and stir until thickened. Gently stir in
tomatoes and heat through. Serve over rice.

Yield: 4-6 servings.