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PEPPER STEAK | |
1 lb. round steak 2 tbsp. butter 1 1/2 c. beef broth 2 green peppers 1/4 c. each water and broth 2 lg. tomatoes 1 tbsp. paprika 2 cloves garlic, crushed 1 c. sliced green onions (including tops) 2 tbsp. cornstarch 1/4 c. soy sauce 3 c. hot cooked rice Cut steak in 1/4 inch strips. Cut green peppers in strips and cut the tomatoes into eighths. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes or longer until tender. Stir in onions, green peppers and tomatoes. Cover and cook 10-15 minutes until vegetables feel tender. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook until thickened, about 2 minutes. Serve with hot cooked rice. Station 32, Unit 1 |
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