Cajun Pepper Steak

1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste (that means USE A LOT)
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a little water)
Steamed rice

Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce. Simmer for 10 to 15 minutes.

Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender. If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps. Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.

Serve over rice. Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.

Cajun Pepper Steak

Source: Country Magazine, August-September, 2000

1 1/2 pounds boneless round steak, cut into cubes
2 tablespoons vegetable oil
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chopped green bell pepper
1/2 cup chopped onion
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice or noodles

In a large skillet, cook beef in oil over medium heat until browned; drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until meat is tender. Discard bay leaf.

Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over rice or noodles.

Yield: 4 to 6 servings