2 to 3 lbs. round steak
2 tbsp. paprika
2 tbsp. butter
1 tsp. garlic powder
2 to 3 sm. cans beef broth (or 1 lg. can)
2 green peppers, sliced
3 tbsp. cornstarch
1/4 c. each water and soy sauce
Half a bag of wide egg noodles or white rice for 6

Slice steak into 1/4 inch wide slices, then cut into bite size pieces. Meat will cut easier if you partially freeze it first. Place cut meat into a bowl and mix with paprika. Using a large skillet, brown meat in butter. Add garlic powder and beef broth. Cover and simmer until meat is tender, about 30 to 45 minutes. Add the green peppers and simmer until tender. Meanwhile cook noodles in one can of beef broth or cook rice. Combine the water and soy sauce. Add the cornstarch and blend until smooth. Add this mixture to the meat and green peppers. Cook until the broth thickens. You may want to add more cornstarch and soy sauce as desired. Serve the meat mixture over noodles or rice. Serves 6.