1 lb. boneless round steak (or venison)
2 tbsp. butter
1 med. size green pepper, cut into strips
1 lg. onion, cut into rings
1/2 c. chopped celery
1 (4 oz.) can sliced mushrooms (opt.), undrained
1/4 c. soy sauce
Pepper to taste
3 tbsp. water
1 tsp. cornstarch
1 tbsp. water
Hot cooked rice

Trim excess fat from steak. Partially freeze steak and slice across the grain in 2 x 1/4 inch strips. Melt butter in a large skillet. Saute green pepper, onion and celery in butter. Remove vegetable serving drippings in skillet.

Brown steak in reserved drippings. Add sauteed vegetables, mushrooms, soy sauce, pepper and 3 tablespoons water; cover and simmer 30 minutes or until meat is tender. Remove meat and vegetables, reserve drippings in skillet.

Combine cornstarch and 1 tablespoon water, stirring constantly until smooth and thickened. Return meat and vegetables to skillet. Serve over rice.