Pepper Steak - Craig Lithgow

½ cup butter or margarine
2 lbs. round steak, cut in strips
¼ tsp. garlic powder
½ cup chopped onion
1 green pepper, sliced
2 cups canned tomatoes
1 beef bouillon cube
1 T cornstarch
1/4 cup water
3 T soy sauce
1 tsp. sugar
1 tsp. salt

Melt butter in skillet, Add steak and garlic powder. Brown. Remove meat and add onion and green pepper to skillet. Cook 2 minutes. Add meat, tomatoes and bouillon cube. Simmer 5 minutes. Blend cornstarch, water, soy sauce, sugar and salt. Add to mixture in skillet. Cook, stirring until of gravy consistency. A little more water may be added if more sauce is desired. Pour entire contents of skillet into 3 quart casserole. Bake at 350 degrees for at least one hour. If time permits, bake for up to 3 hours. The longer the baking time, the more tender the meat. Serve over rice.