Pepper Steak(202 Calories Per Serving)

• 1 1/2 lb. beef round steak (1/2-inch thick)
• 1 Tbsp. shortening
• 1 (16 oz.) can tomato wedges
• 1/2 medium onion, thinly sliced
• 1 small clove garlic, minced
• 2 tsp. beef flavored bouillon
• 1 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 2 medium green peppers, cut in 1/2-inch strips

1. Trim excess fat from steak; cut meat into 2 x 1/4-inch strips. In medium skillet, brown meat strips in hot shortening; drain off excess fat.
2. Drain tomatoes, reserving liquid.
3. Add reserved tomato liquid, onion slices, garlic clove, beef bouillon, Worcestershire sauce, salt and dash of pepper to browned meat strips.
4. Cover tightly and simmer mixture over low heat for 50 minutes.
5. Stir in green pepper strips and tomato wedges.
6. Cook meat mixture, covered, until green pepper is tender, about 6 to 8 minutes.
7. Remove meat and vegetables to serving bowl with slotted spoon.
8. Reserve cooking liquid to pass, adding additional hot water to make 1/2 cup, if necessary.
9. Makes 6 servings.

beef round steak, shortening, tomato wedges, onion, clove garlic, beef flavored bouillon, worcestershire sauce, salt, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754419 (may not work)