2 lbs. filet steak, thinly sliced
1/4 c. all-purpose flour
1 c. butter
2 green peppers, sliced
2 onions, sliced
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
3 sm. tomatoes, quartered
1 1/2 c. beef bouillon
2 tbsp. cornstarch
3/4 c. red cooking wine
2 tbsp. soy sauce
Salt and pepper to taste

Dip steak in flour. In large skillet, saute in half the butter; saute peppers, onions, garlic and mushrooms in remaining butter for 5 minutes. Add tomatoes and bouillon. Bring to a boil, then reduce heat; simmer 10 minutes. Mix cornstarch, red cooking wine and soy sauce. Add to skillet, cook and stir until thickened. Add meat. Simmer 5 minutes. Serve with rice or noodles. Yield: 4 to 6 servings.

Note: To use less tender cuts of meat such as round or flank steak, slice meat paper thin. Brown as above, without flour; but return to skillet with bouillon.