Tomato And Pepper Steak With Rice

• 2 lb. round steak or deer steak, cut into bite size strips
• 1 (16 oz.) can tomatoes, diced
• 4 beef bouillon cubes
• 1 large bell pepper, sliced
• 1 onion (optional)
• flour enough to make gravy paste
• salt to taste
• 2 Tbsp. Kitchen Bouquet or 5 Tbsp. soy sauce
• 1 bag boil-in-bag rice

1. Flour and salt steak.
2. Brown in bacon grease.
3. Remove steak and make loose gravy with flour, tomatoes and water.
4. Now return steak to gravy mixture.
5. Add peppers, bouillon cubes, soy sauce or Kitchen bouquet and onions.
6. Cover and simmer for 20 to 30 minutes. (If gravy gets thick, add more water.)
7. Stir occasionally. Prepare rice according to directions.
8. Spread rice into a buttered 11 x 13-inch dish or large bowl.
9. Top rice with steak and gravy mixture.

deer steak, tomatoes, bell pepper, onion, flour, salt, kitchen, boil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=851059 (may not work)