Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Cooked rice |
| 1 pounds | Lean beef round steak; cut 1/2-inch thick |
| 1 tablespoon | Paprika |
| 2 tablespoons | Butter or margarine |
| 2 | Cloves garlic; crushed |
| 1½ cup | Beef broth (1 can) |
| 1 cup | Sliced green onions; w/tops |
| 2 | Bell peppers; cut in strips |
| 2 tablespoons | Cornstarch |
| ¼ cup | Water |
| ¼ cup | Soy sauce |
| 2 larges | Fresh tomatoes; cut in eighths |
While rice is cooking, pound steak to ¼ inch thickness. Cut into ¼ inch strips. Spinkle meat with paprika and allow to stand while preparing the other ingredients. Using large skillet, brown meat in.butter: add garlic and broth. Cover and simmer 30 minutes. Stir in onions.and bell 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 bed of fluffy rice. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .