PEPPER AND ONION STEAK OVER RICE Steak: 1 lb. steak (sirloin-round/rib eye-cube), cut in strips 1 lg. sweet green pepper, cut in strips 3 cloves garlic, minced 1 lg. onion, sliced 1 tbsp. Worcestershire sauce 1/2 c. brown sugar 1/2 tsp. ground black pepper 1/4 tsp. crushed hot peppers (optional) 1 1/2 c. water 1 tablespoon ketchup Brown steak in skillet. Add onion and sauté until translucent. Add remaining ingredients. Cover; cook on low 15 minutes. While cooking, make rice and gravy (below). Rice: 1 c. rice 2 c. water 1/4 tsp. salt 1/2 tsp. butter Place the above 4 ingredients into a 2 quart saucepan. Heat over high heat until water boils. Cover and reduce heat to low; cook 15 minutes or until rice is tender. Remove from heat, leaving covered (stir with fork before serving). Gravy: 2 cups water 1/2 cup flour 1-2 beef bouillon cubes or 1 teaspoon beef soup base 1/4 tsp. garlic powder 1 tablespoon ketchup 1 tablespoon onion soup mix (optional) 1/4 tsp. Gravy Master or soy sauce (optional) While rice is cooking, in a separate saucepan, combine 2 cups water and bouillon cube or soup base. Stir in 1/2 cup flour; whisk until smooth. Add remaining ingredients. Simmer, uncovered, over medium heat (about 15 minutes). Season with salt and pepper to taste. Add gravy to steak. Heat on high 2 minutes. Serve over rice.
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