2 lb. thickly sliced filet steak
1/2 c. flour
1 c. butter
2 green pepper, sliced
2 onions, sliced
2 cloves garlic, minced
1/2 lb. sliced mushrooms
3 tomatoes, quartered
1 1/2 c. beef bouillon
2 tbsp. cornstarch
3/4 c. red cooking wine
2 tbsp. soy sauce
Salt and pepper to taste
Rice or Chinese noodles

Dip steak in flour; brown in half of butter. Remove meat. Add remaining butter and saute onion, pepper, garlic, and mushrooms for 5 minutes. Add tomatoes and bouillon. Bring to boil and reduce heat; simmer 10 minutes. Mix cornstarch, wine, and soy sauce. Add to skillet and cook. Stir until thickened. Add meat. Simmer 5-10 minutes. Serve with rice or Chinese noodles.

NOTE: For less tender cuts of meat, return to skillet with bouillon.