2 lbs. thickly sliced fillet steak
1/4 c. flour
1 c. butter
2 green peppers
2 onions, sliced
2 cloves garlic, minced
1/2 lb. sliced mushrooms
3 sm. tomatoes, quartered
1 1/2 c. beef bouillon
2 tbsp. cornstarch
3/4 c. Holland House red cooking wine
2 tbsp. soy sauce
Salt and pepper to taste

Dip steak in flour. In large skillet saute in half the butter for 2 minutes. Remove meat.

Add remaining butter and saute peppers, onion and mushrooms for 5 minutes. Add tomatoes and bouillon. Bring to a boil, reduce heat and simmer 10 minutes. Mix cornstarch, wine and soy sauce.

Add to skillet. Cook stirring until thickened. Add meat. Serve with Chinese noodles or rice. Serves 4 to 6.

NOTE: To use less tender cuts of meat slice thin.