2 lbs. boneless steak
1 red pepper
1 green pepper
1 onion (cut in fourths)
1 tbsp. vegetable oil
2 lg. cubes beef bouillon (preferably "Knorr" brand)
1 tbsp. cornstarch to 1 c. H20
Garlic to taste
Salt to taste
Paprika to taste
1/2 c. sour cream (optional)
2 to 2 1/2 c. water

Cut steak in strips and fry in 1/2 oil, brown. Remove from heat, strain. Fry vegetables in other 1/2 of oil for 2 minutes. Add meat, garlic, salt, paprika. Fry together for 2 to 3 minutes. Add water and bouillon cubes. Let simmer for 25 minutes. Stir occasionally. Add cornstarch, mix and stir for 2 or 3 minutes until sauce thickens. Add sour cream. Stir. Serve over egg noodles.