 |
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 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.
|
Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |