Recipe: Pepper Steak with Tomatoes (using beef chuck)

PEPPER STEAK WITH TOMATOES

1 lb boneless beef chuck steak
1 1/2 tsp paprika
1 clove garlic, chopped
2 tbsp margarine
1 cup hot water
1 tbsp soy sauce
1 cube beef bouillon
2 medium onion, thinly sliced
2 green bell pepper, sliced
2 tomatoes, peeled, cut in eighths
2 tbsp cornstarch blended with 2 tbsp water
Hot cooked rice (for serving)

Partially freeze meat (20-20 minutes) to make slicing easier; slice paper thin and sprinkle with paprika. Brown meat and garlic in hot margarine in skillet.

Add 1 cup hot water, soy sauce and bouillon; cover and simmer 10 minutes.

Add onions, green peppers and tomatoes; cover and simmer 15 minutes.

Stir in blended cornstarch and water and cook and stir gently until sauce is thickened. Serve with rice.

Makes 4 servings
Source: magazine recipe clipping