2 c. cooked beef, cut in sm. sqs. (leftover roast)
2 c. cooked carrots, sliced
1 can sm. English peas, drained
1 sm. bell pepper, chopped
1 sm. onion, sliced
1 sm. can chopped mushrooms, drained
1/2 tsp. parsley flakes

Saute bell pepper and onion in 1 tablespoon oil. Add 1/2 cup water and 1 tablespoon instant beef consomme. Mix. Add 1/2 cup leftover drippings from meat. Stir 1 teaspoon cornstarch in 3 tablespoons water and add to mixture.

Cook slowly about 1 minute. Add beef, carrots, mushrooms and peas. Add black pepper and white pepper to taste. Heat slowly. Serve over cooked rice and sprinkle with soy sauce.