Ingredients:
1 1/2 lbs round steaks, lightly pound to tenderize
3/4 cup butter
1 -2 garlic cloves, minced
1/2 cup onions, chopped
1 large green peppers, cut into strips
1 carrots, grated
1 (1 lb) can tomatoes, with liquid
1 beef bouillon cubes
1/2 teaspoon dried oregano
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
crushed red pepper flakes, to taste
cooked noodles, egg noodles are very good
1 cup cheddar cheese, grated
Directions:
Cut meat into 1/4-inch strips. Saute in heated butter with garlic until browned. Remove meat from skillet.
Add onion, green pepper and carrot. Cook 2 -3 minutes. Return meat to skillet. Add tomatoes with liquid, boullion cube and oregano.
Cover and simmer about 20 minutes or until meat is tender.
Meanwhile, in small bowl mix together cornstarch, water, Worcestershire sauce and salt.
Blend into meat mixture, stirring until thickened.
Serve sauce over cooked noodles.
Sprinkle with grated cheese.
Add additional crushed red pepper for more “kick”.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.