1 1/2 lb. round steak, cut 3/4 inch thick
1 1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
1 (12 oz.) can vegetable juice cocktail
1 (10 oz.) can beef broth
1 1/3 c. water
1 1/3 c. rice
1 (10 oz.) pkg. frozen peas
1/4 c. chopped pimento

Cut steak in 1/4 inch strips; sprinkle with salt and pepper. In large skillet over medium high gas flame, brown steak strips in hot oil; add onion and garlic, cooking until onion is tender. Add vegetable juice, broth and water; bring to boiling. Lower flame; cover and cook 30 minutes. Stir in rice, peas and pimento; return to boiling, then lower flame and simmer 20 minutes, or until meat is tender and rice done. Makes 6 to 8 servings.