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1 1/2 - 2 lb. Round steak (cut into very thin pieces)
2 cans tomato soup
1 - (12 oz.) can sliced mushrooms (do not drain)
2 - 3 c. sliced green peppers
2 1/2 c. onion wedges
1 garlic clove - minced
2 Tbsp. very finely chopped celery
1 - 2 cans Diced tomatoes (optional)
1 tsp. instant coffee
1/3 c. cornstarch (varies depending on desired thickness)
1/3 c. cold water
Salt and pepper to taste
Serve over rice

Combine; tomato soup, mushrooms, green pepper, onion, garlic,
celery, and diced tomatoes. Simmer on medium heat for 25 minutes,
stirring occasionally. Brown round steak. If desired, you may
flavor the steak with worcestershire sauce, salt, and pepper. Add
steak to vegetables and continue to simmer until the onions and
green peppers are tender when pierced with a fork (approximately
10 - 20 minutes). Add the instant coffee. (If you do not have
instant coffee, you may substitute the 1/3 cup cold water used
below with chilled coffee). Combine cornstarch with cold water
and mix until smooth. Pour slowly into stew while stirring
steadily. While continuing to stir, bring to a slow boil until
broth thickens. Serve over rice. Recipe makes approx: 4 - 6

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