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PEPPER STEAK WITH RICE

3 c. hot cooked rice
1 Tbsp. paprika
2 cloves garlic, crushed
1 c. sliced green onion with
tops
2 Tbsp. cornstarch
2 large fresh tomatoes, cut in
eights
1 lb. lean beef (round steak),
1/2-inch thick
2 Tbsp. butter or margarine
1 1/2 c. beef broth
2 green peppers, cut in strips

While rice is cooking, pound steak to 1/4-inch thick-
ness. Cut into strips, 1/4-inch wide. 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. Cook 5 minutes more, covered. 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 bed of fluffy rice. Makes 6 servings.

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