1 tsp. bouillon mix or 1 envelope instant beef broth
1/4 c. boiling water
2 lbs. ground beef
1 tbsp. oil
1 lg. green pepper, seeded & sliced
3/4 c. celery, thinly sliced
1/4 c. onions, thinly sliced
1 (#1) can tomatoes, chopped
2 tbsp. cornstarch
2 tbsp. soy sauce

Dissolve beef broth in boiling water in a cup. Stir lightly into ground beef in a large bowl. Shape meat into 6 patties about 1 inch thick. Brown them in oil in a large frying pan, turning once. Remove with slotted spoon and place in a shallow pan. In the drippings saute pepper, celery and onions until soft. Stir in tomatoes. Place beef patties in sauce, cover and simmer 20 minutes. Place on heated platter. Blend cornstarch with soy sauce and a little water to a paste. Stir into mixture in pan. Cook, stirring constantly, until sauce thickens and boils 3 minutes. Pour over beef patties. Serve over hot cooked rice.