Pepper Steak With Tomatoes

• 1 lb. boneless chuck
• 1 1/2 tsp. paprika
• 1 clove garlic
• 2 Tbsp. margarine
• 1 c. hot water
• 1 Tbsp. soy sauce
• 1 beef bouillon cube
• 2 medium onions, sliced
• 2 green peppers, sliced
• 2 tomatoes, peeled and cut into 8ths
• 2 Tbsp. cornstarch blended with 2 Tbsp. water
• hot cooked rice

1. Partially freeze meat (20 to 30 minutes).
2. Slice paper thin and sprinkle with paprika.
3. Brown meat and garlic in hot margarine in a skillet.
4. Add water, soy sauce and bouillon cube.
5. Cover and simmer 10 minutes.
6. Add onions, green peppers and tomatoes.
7. Cover and simmer 15 minutes.
8. Stir in blended cornstarch and cook and stir gently until sauce is thickened.
9. Serve with rice.

boneless chuck, paprika, clove garlic, margarine, water, soy sauce, onions, green peppers, tomatoes, cornstarch, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=685855 (may not work)