Pepper Steak 1-2 lbs round steak 1 medium onion 2 Teaspoons Szeged garlic Powder 1 large green bell pepper 1 small can tomato sauce salt pepper cornstarch olive oil 2 cups water 2 tablespoons sherry or dry red wine Trim all fat from steak, cut into small chunks and put aside. Chop onion and garlic into tiny pieces. Brown the onion and garlic in two tablespoons of the olive oil in a heavy skillet. Remove from pan and put steak in and turn heat up high and brown steak well. Remove steak from pan and add the wine and boil down to evaporate, add water and scrape the pan to get the brown mixed well with the water. Add the steak and browned onion/garlic. Add 1/2 to full can of the tomato sauce depending on your taste. If steak isn't covered with the liquid, add more water. Let simmer for several hours (adding water if too much evaporates) Keep a cover on the skillet, but leave it slightly cracked to allow steam to escape. After an hour, remove one cup of liquid and reserve for later use. When steak is very tender, add pepper strips to mixture and let it cook till they are tender/crisp. Add the last two ingredients mix 2-4 tablespoons of corn-starch with the reserved liquid (which should have cooled by this time) and slowly add this mixture to the pepper steak to thicken the sauce then cook at least (bubbling) 10 min. longer. Serve over rice.
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