Recipe: Beef Choufleur (1971)

BEEF CHOUFLEUR

1 pound boneless round steak, cut 1/3 inch thick
1 small head cauliflower
2 tablespoons butter or margarine
1 green pepper, cut in 3/4 inch pieces
1/4 cup soy sauce
1 clove garlic, minced
2 tablespoons cornstarch
1/2 teaspoon sugar
1 1/2 cups beef broth or water
1 cup sliced green onions with tops
3 cups hot cooked rice (for serving)

Cut meat into 1/2 inch squares. Separate cauliflower into flowerettes (about 4 cups).

Brown meat in butter about 5 minutes.

Add cauliflower, green pepper, soy sauce, and garlic. Stir lightly to coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes.

Blend cornstarch, sugar, and beef broth. Add to meat mixture with green onions. Cook, stirring constantly, until thoroughly heated and sauce is thickened.

Serve over beds of fluffy rice.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Man-pleasing Recipes, Rice Council of America, 1971