Pepper  Steak






3/4 pound boneless beef round steak, cut into thin strips

1/2 medium onion, cut into thin wedges

1/2 small green pepper, julienned

2 garlic cloves, minced

1 tablespoon butter

3/4 cup beef broth

1 tablespoon soy sauce

1 tablespoon cornstarch 

2 tablespoons cold water

1/2 medium tomato, cut into wedges

1/4 cup fresh or frozen snow peas

1 teaspoon paprika


Hot cooked rice




In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat

for 5 to 7 minutes or until vegetables are tender and meat is no longer pink.


Add the broth and soy sauce; bring mixture to a boil.

Reduce heat; simmer, uncovered, for 1 to 2 minutes.


In a small bowl, combine cornstarch and water until smooth; stir into skillet.

Bring to a boil; cook and stir for 2 minutes or until thickened.


Stir in the tomato, snow peas and paprika; cook 30 seconds longer.


Serve over rice.



Serves 2






Beef  and  Peppers






1 1/4 pounds beef round or sirloin steak, cut into 1 inch cubes

2 tablespoons vegetable oil

1 garlic clove, minced

1 medium onion, cut into wedges

1 medium red bell pepper, seeded and cut into strips

1 medium green bell pepper, seeded and cut into strips

1 can (10 1/2 ounces) beef broth

1/4 cup water

3 tablespoons cornstarch

Salt and pepper to taste


Hot cooked rice





Heat oil in skillet, brown beef on all sides.

Add the garlic and continue to cook for 2 minutes.

Add onion, peppers and broth; cover and simmer 20 minutes.


Combine water and cornstarch; stir into broth.

Cook and stir until gravy is thick and shiny.

Add seasonings.


Serve over hot cooked rice.


Serves 4






Rosemary  Leg  of  Lamb






1 bone-in leg of lamb (7 to 9 pounds), trimmed

4 garlic cloves, minced

1 teaspoon dried rosemary, crushed

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon cornstarch

1/4 cup beef broth





Preheat oven to 350 degrees.


In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat.


Place on a rack in a large roasting pan.


Bake, uncovered, for 1 1/2 to 2 1/2 hours or until the meat reaches desired doneness.


For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170


 Let stand for 10 minutes before slicing.


Meanwhile, pour pan drippings into a small saucepan, scraping browned bits; skim fat.


 Combine cornstarch and broth until smooth.


Whisk into saucepan.

Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.


Serve with lamb.


Serves 10 - 12









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