Title: Beef and peppers
 Categories: Main dish
      Yield: 2 Servings
 
      1 c  Beef cubes
           - from chuck steak*
    1/2 cn Tomatoes (16-oz. can)
           - (about 1 cup)
    1/8 ts Garlic powder
      1 ds Pepper
      1 sm Onion; sliced
    1/2 md Green pepper
           - cut in 1-inch pieces
 
  2 servings of about 3/4 cup each 230 calories per serving
  
  1. Brown beef cubes in saucepan until well browned
  
  2. Break up large pieces of tomatoes. Stir in garlic powder and
  pepper. Pour over beef. Cover and cook over low heat until beef is
  almost tender-about 1 hour.
  
  3. Add onion and green pepper. Cover and continue cooking until
  vegetables and beef are tender--about 30 minutes.
  
  *NOTE: For beef cubes, use a 1-1/2 pound blade chuck steak. Separate
  lean meat from fat and bone. Cut meat into 3/4-inch cubes. Divide
  beef cubes in half. rise half (about 1 cup) for Beef and Peppers.
  Save remaining 1 cup for Braised Beef with Noodles (p. 35).
  
  * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
  Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
  Mintzias