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