1 lb. lean round steak
1 tbsp. paprika
2 tbsp. butter
3 cloves minced garlic
1 1/2 c. beef broth
1 c. sliced green onions
2 green peppers, cut into strips
2 tbsp. cornstarch
1/4 c. water
1/4 c. dark soy sauce
2 lg. tomatoes cut into 1/8th's
1/2 lb. sliced mushrooms
1 can sliced water chestnuts

Cut steak in strips 1/4 inch wide and sprinkle with paprika. Allow to stand while preparing other ingredients. In large skillet, brown the meat in butter. Add garlic and beef broth. Cover and simmer 30 minutes. Stir in onions, green peppers, mushrooms and water chestnuts. Cover and cook 5 minutes more.

Blend cornstarch, water and soy sauce. Stir into meat mixture cooking until clear and thickened (about 2 minutes). Add tomatoes and stir gently. Serve over beds of rice or crisp chow mein noodles.

Serves 6.