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PEPPER STEAK 
1 lb. round steak, 1/4" thick (pound to tenderize if desired)
2 tbsp. oil
1/4 c. chopped onion
1 clove garlic, minced
1 tsp. salt
1 tsp. pepper
1 beef bouillon cube
1 c. boiling water
1 (1 lb.) can tomatoes (2 c.)
1 bell pepper, sliced thin
3 tbsp. flour
1/4 c. cold water
2 tbsp. soy sauce

Cut steak in slices and brown in oil 10-15 minutes; add onion, garlic, salt and pepper. Dissolve bouillon cube in boiling water, then add to meat. Cover and simmer 25 minutes; add tomatoes and bell pepper and simmer 15 minutes more.

Mix flour, cold water and add to soy sauce. Add to meat and stir slowly until thickened. Cook 30 minutes more. Can be prepared early and reheated. Good over rice or egg noodles.

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