Pepper Steaks

This one is best done in a pressure cooker, but can be done without.  The advantage of a pressure cooker is you can use a lower quality of beef and the pressure cooker makes them super tender.

Ingredients:

1. 1 lb beef cubs
2. 1 T paprika
3. 1/4 t garlic powder
4. 1 can beef broth or 2 cubes beef bullion
5. 2 cups water
6. 2 large green bell peppers
7. 2 small or 1 large tomato
8. 1/2 soy sauce
9. corn starch
10. 2 C uncooked white rice. 

Pressure Cooker:

Cook white rice according to directions on package.  If you are using instant rice, wait until the end.  Place the meat, frozen or thawed, in the pressure cooker and sprinkle with paprika and garlic powder.  Add one cup water and cook at high pressure for 10 minutes.  Release pressure, add beef bullion that has been mixed with 1 cup of water and sliced peppers.  Bring back up to high pressure for 8-10 minutes.  Release pressure, and add soy sauce and cut tomatoes.   Boil for 5-7 minutes.  mix cornstarch and water, and while stirring the pot, slowly pour in cornstarch until it is at desired thickness.       Serve over white rice.

Non-Pressure Cooker:

Cut steaks into smaller chucks or strips.  Sprinkle paprika and garlic powder on meat.  Brown the steak.  Pour in beef broth or beef bullion (dissolved in water), green peppers that have been cut into strips.  Cook about 1/2 hour or until meat is tender.  Add soy sauce, and 1/2 cup water and return to boil.    mix cornstarch and water, and while stirring the pot, slowly pour in cornstarch until it is at desired thickness. Add tomato chunks and cook until the tomatoes are heated thoroughly.  Serve over white rice.