How to make it

  • Sprinkle sliced round steak with paprika and allow to stand while preparing other ingredients.
  • In a large skillet, brown meat in butter.
  • Add garlic and broth.
  • Cover and simmer 30 minutes.
  • Stir in onions and green peppers.
  • Cover and cook 5 minutes more.
  • Blend cornstarch, water and soy sauce.
  • Stir into meat mixture.
  • Cook, stirring, until clear and thickened, about 2 minutes. Add tomatoes and stir gently.
  • Serve over rice.
  • Makes 6 servings.
  • Note I usually mix white rice and wild rice, especially when making for company. I also always double the recipe because we love having left overs!

Reviews & Comments 3

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    " It was excellent "
    pinkchampagne ate it and said...
    I have this recipe, too... do you also have the one the Rice Council published using smoked sausage... another fantastic recipe I've made many times... and have never served it to anyone who didn't love it!
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  • dextergirl 10 years ago
    this sounds wonderful, will try for sure! thank you!
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    " It was excellent "
    laurakaay ate it and said...
    When I was growing up, a friend of our family always made this dish in the summer when we came to dinner. She knew it was one of my favorites. I haven't had it in years and she is at a time in her life that remembering a recipe correctly has become difficult. Thanks so much for posting this!
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    " It was excellent "
    justabeginner ate it and said...
    Had to substitute the tomatoes wit water chestnuts. Hard to find tasty tomatoes in Cleveland this time of year. Will make it again next summer when "my crop comes in". Absolutely delicious. My kids loved it, and had seconds. We also substitued chow mein noodles for the rice. No particular reason, will use the rice the next time.
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