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Cut meat in 1/2 inch strips and sprinkle with paprika, garlic and brown well in butter. Then add beef broth; cover and simmer 30 minutes. Stir in onions and green pepper. Cover and cook slowly until done. Blend cornstarch in water and soy sauce. Add to pan, cook slowly until thickened; add tomatoes and stir gently about 2 more minutes. Serve over rice.
To cook rice: Put rice, water, butter and salt in saucepan. Bring to boil. Cook on medium low for 15 minutes.
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|Serving Size: 1 Serving (966g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 128 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1g|
|Cholesterol 83.6mg||26 %|
|Sodium 2373.1mg||82 %|
|Potassium 1026mg||27 %|
|Total Carbohydrate 53g||16 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 48.8g|
|Protein 36.9g||53 %|
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Calories per serving: 494
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