| 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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