Pepper Steak

• 2 Tbsp. shortening
• 1 Tbsp. flour
• 1/2 c. water
• 1/2 c. ketchup
• 3 Tbsp. soy sauce
• 2 medium onions, cut into rings
• 1 beef bouillon cube
• 1 clove minced garlic
• 1/2 c. finely chopped onions
• 1 lb. round steak, cut into small cubes
• 1 box fresh mushrooms
• 2 large peppers, cut into rings

1. Brown meat in shortening and remove.
2. Blend flour into the shortening from which the meat was removed.
3. Add ketchup, water, soy sauce, pepper, bouillon cube, minced garlic and chopped onion. Bring to boil; lower heat to simmer for 20 minutes.
4. Drop meat into sauce and cook only until tender.
5. (This much can be done even 2 to 3 days before serving and stored in refrigerator.)
6. Ten minutes before serving, add fresh mushrooms, pepper rings and onion rings. Cook until crispy-tender, about 10 minutes.
7. Serve on hot, fluffy rice.
8. Serves 6.

shortening, flour, water, ketchup, soy sauce, onions, garlic, onions, cubes, mushrooms, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992513 (may not work)