Cajun Pepper Steak

adapted from: Big Book of Home Cooking 

1 1/2 Lbs. sirloin beef tips

1 tsp. salt-free Cajun seasoning

1 Tbl. oil

1 green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

1 (14.5 oz.) can beef broth

2 tsp. Worcestershire sauce

1 tsp. white wine vinegar

1/2 tsp. dried basil

1/4 tsp. salt

1/8 tsp. black pepper

2 Tbl. cornstarch

2 Tbl. cold water

mashed potatoes or rice

Sprinkle beef tips with Cajun seasoning.  Cook beef in hot oil in a large skillet over medium-high heat 10 minutes or until browned.  Add green pepper, onion and garlic; saute 3 minutes.  Stir in tomatoes with juice and next 6 ingredients. Bring to a boil; reduce heat, cover and simmer one - two hours or until meat is tender.  Dissolve cornstarch in cold water; stir into beef mixture.  Bring to a boil; cook, stirring constantly, 2 minutes or until thickened.  Serve over mashed potatoes or rice.  Serves: 4

Jenn's Notes: I used stew meat and cooked for around 1 1/2 - 2 hours.  I also used Emeril's Essence for my Cajun seasoning, minus the salt.  The cayenne from the Essence will leave a slight tingle on your tongue.  Next time, I think I will only use 1/2 a can of beef broth to start and then add more if needed.