3 c. hot, cooked rice
1 lb. beef round steak (1/2")
1 tbsp. paprika
2 tbsp. butter
2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. sliced green onions
1 bell pepper, cut in strips
1/2 c. sliced carrots
1/2 c. sliced celery
1 c. chopped cabbage
2 tbsp. cornstarch
1/4 c. water
1/4 c. soy sauce
1 lg. fresh tomato, cut in eighths

While rice is cooking, pound steak to 1/4" thickness. Cut into 1/4" wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer for 30 minutes. Stir in onions, bell pepper, carrots, celery and cabbage. Cover and cook for 5 more minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened, about 2 minutes. Add tomato and stir gently. Serve over beds of fluffy rice. Makes 6 servings.