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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