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| 3 Esslöffel | Fat or oil |
| 1 1/2 x ca. 450 g | Round steak; cut into 1/4" wide strips |
| 1 1/2 Tasse | Onions thinly, sliced |
| 1 Tasse | celery chopped |
| 1 x ca. 450 g | Can tomatoes; cut in pieces |
| 1 1/2 Teelöffel | black pepper |
| 1 Teelöffel | sugar |
| 2 | bay leaves |
| 1/2 Teelöffel | Leaf thyme |
| 3 gross | Bell peppers; cut into 1/2-inch strips |
| 1 1/2 Esslöffel | cornstarch |
| 2 Teelöffel | soy sauce |
| 1/4 Tasse | water cold |
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Heat oil or fat; brown meat strips quickly on both sides; remove meat from oil. Reduce heat; saut, onions. Return meat to skillet; add remaining ingredients except bell peppers, cornstarch, soy sauce and water. Let simmer, covered, for 30 minutes. Add bell peppers. Continue simmering 10 minutes more. Blend cornstarch, soy sauce and water in a small dish. Stir into meat mixture in skillet. Cook until mixture is thick and clear. Turn heat off and keep warm for serving.
flavor. Served over rice, it makes a lovely oriental dish. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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