Pepper Steak

• 1 medium onion, chopped
• 1 to 2 cloves garlic, minced
• 1 Tbsp. oil
• 1 1/2 lb. tender lean beef, cut into 1-inch cubes
• 1 1/2 c. sliced fresh mushrooms
• 1 1/2 c. sliced green pepper
• 1 tsp. black pepper
• 1 tsp. salt
• 1 (6 oz.) can tomato paste
• 1 (10 1/2 oz.) can beef bouillon and water (to equal 2 c.)
• 1/2 c. Burgundy
• 1 Tbsp. cornstarch (optional)
• 1/4 c. water (optional)
• cooked rice

1. Saute onion and garlic in oil in skillet. Add beef and brown on all sides. Add mushrooms, green pepper, black pepper, salt, tomato paste and bouillon. Blend well.
2. Bring to a boil and reduce heat to simmer.
3. Cook, covered, for 45 minutes or until beef is tender. Add Burgundy.
4. Heat through. If desired, thicken with cornstarch dissolved in water. Serve over rice.

onion, garlic, oil, tender lean beef, mushrooms, green pepper, black pepper, salt, tomato paste, beef bouillon and, burgundy, cornstarch, water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=803683 (may not work)