Savory Pepper Steak
|Beef chuck steak||1 1⁄2 Pound, cut 1/2 inch thick|
|Canned tomatoes||8 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Beef gravy base||1 Tablespoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Green peppers||2 Large, cut in strips|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Cut steak in thin strips; place in 2-quart casserole.
Drain tomatoes; add juice to casserole and reserve tomatoes.
Add the 1 3/4 cups water to casserole along with onion, garlic, gravy base, and Worcestershire.
Cook, covered, at HIGH for 10 minutes, till boiling.
Cook, covered, at MEDIUM (5) for 50 minutes or till tender.
Add green pepper and reserved tomatoes.
Combine cold water and flour; stir into casserole.
Cook, covered, at HIGH for 7 minutes or till thickened and bubbly, stirring 3 times.