1 1/2 lb. cube or sirloin steak, cut in narrow strips
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 onion, sliced
1 green pepper, sliced
1 can (1 lb.) tomatoes
1 can (4 oz.) mushroom stems & pieces drained
3 tbsp. molasses
3 tbsp. soy sauce
1 pkg. (10 oz.) frozen French-cut green beans thawed & drained OR use 1 can (1
lb.) French-cut green beans drained
1 tbsp. sesame seeds

TANGY MUFFINS:

1 1/4 c. flour
1 1/2 tsp. baking powder
1 tsp. dry mustard
1/2 tsp. salt
1/2 c. milk
2 tbsp. cooking oil
1 egg

Muffins: Combine flour, baking powder, dry mustard and salt in mixing bowl. Combine milk, oil and egg; add to dry ingredients all at once, stirring until dry particles are moistened.

Place meat in 2 1/2 quart casserole. Sprinkle with flour, salt and pepper. Toss to coat meat. Bake uncovered at 400 degrees for 20 minutes. Add onions, green pepper, tomatoes, mushrooms, molasses and soy sauce; mix well. Cover and bake at 400 degrees for 30 minutes. Stir beans in. Drop tangy muffins by tablespoon onto hot mixture. Sprinkle with sesame seeds. Bake at 400 degrees for 15 to 18 minutes. 6 to 8 servings.