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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.