3 Cups hot cooked rice
1 pound lean beef round steak, cut 1/2 inch thick (I use whatever is on sale)
1 Tablespoon Paprika (not hot)
2 Tablespoons butter or margarine
2 Cloves garlic, crushed
1 1/2 Cups beef broth
1Cup sliced green onions, including tops
2 Green Peppers, cut in strips
2 Tablespoons cornstarch
1/4 Cup EACH water and soy sauce
2 Large fresh tomatoes, cut in eighths (WE OMIT)
While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thickened- about 2 minutes. Add tomatoes and stir gently. Serve over beds of fluffy rice. Notes: We like A LOT of broth so I double it. We also just put rice in our bowls and spoon over the pepper steak. I like mine soupy, my husband does not like broth. Make it how you want! To Freeze: Make meat and pepper mixture, cool, place in freezer bag, remove air. To Serve: Thaw in fridge, warm in skillet serve over rice.