Step 1

Season your beef tips with the salt and pepper.

Step 2

In a large, lidded skillet heat the butter until melted. Add in the beef and onions and sauté until browned. Add in the paprika and garlic and sauté until browned and fragrant.

Step 3

Add a small amount of the broth into the pan, and using a wooden spoon scrape the browned bits off the bottom and into the broth. Add all the broth and stir.

Step 4

Cover and simmer on low heat until the meat is almost fully tender, around 25 minutes. If needed add beef broth to continue cooking the beef until tender.

Step 5

Add the tomatoes and the green pepper and cook for another 10-15 minutes until the peppers are tender-crisp.

Step 6

Whisk together the ingredients for the cornstarch slurry. Whisk into the meat mixture and bring to a low boil Simmer for another 5 minutes until thickened. Season to your liking with salt and pepper.

Step 7

Serve over rice or egg noodles.