1 lb. round steak, cut into very thin strips
2 tbsp. shortening
Black pepper
1 c. condensed Campbells Onion Soup
1/2 soup can of water
1 c. chopped, canned tomatoes, stewed
2 tsp. soy sauce
1 lg. green pepper, cut into strips
1 tbsp. cornstarch
Cooked rice

In skillet brown steak in shortening. Pour off fat. Sprinkle with pepper. Add soup, water, tomatoes, soy sand green pepper. Cover, cook over low heat 30 minutes or until tender. Stir occasionally.

Mix cornstarch with 2 tablespoons of water until smooth, gradually stir into sauce. Cook. Stir until thickened. Serve over rice. 4 servings. Hint: Cut steaks into strips when slightly frozen.