While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch strips. Spinkle meat with paprika and allow to stand while preparing the other ingredients. Using large skillet, brown meat in. Butter: add garlic and broth. Cover and simmer 30 minutes. Stir in onions. And bell 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 bed of fluffy rice. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,