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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for RED AND GREEN PEPPER WITH BEEF TIPS, by , is from Incredible Edibles 2.0, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alliene Williams


1 lb beef tenderloin or boneless top loin steak (about inch thick)
2 T margarine or butter
2 T catsup
1 small clove garlic, minced
1 medium red bell pepper, cut into strips
3 T flour
1 c beef broth
1 tsp salt
1 medium onion, chopped
1 medium green bell pepper, cut into strips
Hot cooked noodles

Cut beef across grain into strips, about 1 x inches thick (partially freeze beef to ease in cutting). Cook and stir beef in margarine in 10 inch skillet over low heat until browned. Reserve ⅓ cup of the broth. Stir remaining broth, catsup, salt, and garlic into skillet. Heat to boiling and reduce heat. Simmer, covered, until beef is tender (about 10 minutes). Stir in onion and peppers; simmer, covered, until tender (about 5 minutes). Shake reserved broth and flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.




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