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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I CAME ACROSS this recipe more than 40 years ago as a newlywed. It eventually became a standby in our family and our daughters' favorite recipe. I still make this main dish for my husband and me in pared-down quantity. Our daughters make it for their families nowadays, and it's a favorite in their households too. Mrs. Henry Sepanksi Atlanta, New York Ingredients:
1/2 pound beef round steak (3/4 inch thick), trimmed |
1 tablespoon vegetable oil |
1/4 cup chopped onion |
1 garlic clove, minced |
1 beef bouillon cube |
3/4 cup boiling water |
1/8 teaspoon pepper |
1 can (14-1/2 ounces) stewed tomatoes |
1 medium green pepper, cut into rings |
1/4 cup cold water |
2 tablespoons cornstarch |
2 tablespoons soy sauce |
hot cooked noodles, optional |
Directions:
1. Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender.
2. Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired. Yield: 2 servings.
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