1 1/2 lb. sirloin steak, cut in narrow strips
1/2 c. flour
1/3 tsp. pepper
1 green pepper, sliced
4 oz. can mushroom stems and pieces, drained
3 tbsp. molasses
10 oz. pkg. frozen French cut green beans, thawed and drained or use 1 lb. can French cut green beans
1 tbsp. sesame seed
1 tsp. salt
1 onion, sliced
1 lb. can tomatoes
3 tbsp. soy sauce

Heat oven to 400 degrees. Place meat in 2 1/2-quart casserole. Sprinkle with flour, salt and pepper. Toss to coat meat. Bake uncovered for 20 minutes.

Add onions, green pepper, tomatoes, mushrooms, molasses, soy sauce; mix well. Cover and bake 30 minutes. Stir in beans. Drop tangy muffins by tablespoonfuls onto hot meat mixture. Sprinkle with sesame seed. Bake for 15-18 minutes.

TANGY MUFFINS:

1 1/4 c. all-purpose flour
1 tsp. dry mustard
2 tbsp. oil
1 egg
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Combine flour, baking powder, dry mustard and salt in mixing bowl. Combine milk, oil and egg; add to dry ingredients all at once, stirring until dry particles are moistened.