PEPPER STEAK AND RICE

3 Cups Hot Rice
1 Lb. Beef Round Steak, Cut into 1/2 Inch Thick

1 Tablespoon Paprika
2 Tablespoons Butter
2 Cloves Garlic, crushed
1 1/2 Cups Beef Broth
1 Cup Slice Green Onion with Tops or a regular Onion
2 Green Peppers, Cut into Strips
2 Tablespoon Cornstarch
1/4 Cup Each of Water and Soy Sauce
2 Large Fresh Tomatoes, Cut into 8 pieces
Put the rice on and let start cooking. Pound the steaks out into a 1/4 inch thickness. Cut into 1/4 inch wide strips. Then sprinkle the steaks with the paprika and let sit until  you mix the other ings. In a skillet brown the beef  in butter. Add the garlic and broth. Cover and simmer for 30 minutes. Then stir in the peppers and onions. Cover and cook 5 more minutes. Blend the cornstarch, water and soy sauce. Stir into meat mixture. Cook stirring until clear and thick around 2 minutes then add the tomatoes. Stir gently. Take off and serve over the rice.