1 1/2 lbs. beef steak, sliced
1/4 c. oil
1 med. onion, sliced
1 green pepper, chopped
1 clove garlic, minced
1 lb. mushrooms, sliced
2 tbsp. flour
1 beef bouillon cube
3/4 c. boiling water
1 (8 oz.) can tomatoes, chopped
2 tsp. Worcestershire sauce
1 tsp. salt

Brown steak in 2 tablespoons oil in skillet; drain. Add remaining 2 tablespoons oil and next 4 ingredients. Saute for 5 minutes. Stir in flour; cook for 1 minute. Stir in bouillon dissolved in boiling water and remaining ingredients. Bring to boil.

Simmer, covered, for 2 minutes. Add steak; cook until steak is tender, stirring occasionally. Serve over rice or noodles. Yield: 8 servings.