| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Round or flank steak; cut in strips |
| 1/2 |
c |
(1 stick) butter |
|
|
Sprinkle of garlic powder |
|
|
Sprinkle of Accent (optional) |
| 1/2 |
c |
Chopped onions |
| 2 |
|
Green peppers; cut in strips |
| 1 |
cn |
(1-lb) diced tomatoes |
| 1 |
|
Beef Bouillon cube |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
INSTRUCTIONS
Melt butter in wok or large skillet over medium heat. Brown beef. Remove
beef; add peppers and onion and saute for 2 minutes. Return meat; add
tomatoes and bouillon cube. Cover and cook for 10 minutes.
Blend remaining ingredients into a smooth paste. Add to meat mixture and
cook, stirring constantly, until thickened.
Serve Immediately
Source: Betty Crocker Cookbook, circa 1970 Posted to Bakery-Shoppe Digest
V1 #207 by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 29,
1997
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