Pepper Steak Marjorie Anderson 2 lbs. chuck roast, cut into 4 cups of thins strips, about 2” x 1” 3 Tbsp. oil 2 cups water 2 beef bouillon cubes 2 red peppers, cut into strips 2 green peppers, cut into strips 1 small can mushrooms 1/2 small can bamboo shoots, cut into pieces 3 Tbsp. cornstarch 2 Tbsp. soy sauce Brown meat in hot oil. Add 2 cups water and bouillon cubes and bring to a boil. Cover and simmer for 1 hour or until meat is tender. Add peppers and simmer for 5 minutes. Blend cornstarch, soy sauce and 1/2 cup water and add to the meat mixture, stirring until thickened. Add mushrooms and bamboo shoots and heat for about 1 minute. Serve over rice, with additional soy sauce. Hungarian Goulash Martha Jack 2 cups macaroni or egg noodles 2 lbs. ground beef 3 small cans tomato paste 3 cans water 1 green pepper, diced 3 bay leaves 1/2 cup diced onion 2 cloves garlic, diced 1 Tbsp. salt 1 Tbsp. pepper 1 stick butter or oleo Brown meat in 10” skillet. Drain. Add all ingredients except macaroni or noodles. Simmer about 1 hour, stirring occasionally. Cook macaroni or noodles as directed on package. Drain. Stir 1/2 stick of butter or oleo into noodles until melted. Add meat mixture to pasta and serve.
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