Saturday, February 20, 2010

Pepper Steak w/ Glazed carrots

2 lbs. round steak
(1 Tbsp. paprika, 2 Tbsp. butter)
(Garlic powder to taste)
1 can beef broth
1 lg. green pepper
3/4 c. diced onions
(1/4 c. water, 2 Tbsp. cornstarch, 1/4 c. soy sauce)
2 14oz. cans diced tomatoes
(white rice)

Cut round steaks into 3" strips & season w/ paprika. In lg. skillet, brown steak in butter; add garlic and beef broth. Simmer for 1 1/2 hours until meat is tender. Add green peppers on onions; cook an additional 10 min. In mixing bowl, combine water, cornstarch, and soy sauce; mix until cornstarch is dissolved. Add to meat mixture & cook 5 min. Add tomatoes w/ liquid; simmer 10 min. Prepare rice per directions. Serve meat over rice.

Glazed Carrots

Boil mini carrots in water for approx. 10 min. or until tender. Drain and return to pan. Add butter & brown sugar. Stir to coat. Serve and enjoy!