Pepper Steak

Ever wondered what to do with round steak? It's often on sale but is a tough cut of meat. Unless first run through a tenderizer, to make what's known as Cube Steak, it has to be simmered for a long time to make it tender.



I have had this recipe for about 40 years and have cooked it often. It's a great inexpensive dish to serve to a crowd or to make for just two people. I have both doubled it and reduced it by half, like I did today. It's also a flexible recipe as you will see when you read how I made it.

My original recipe called for the following ingredients.

• 1 1/2 pounds round steak
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shortening
• 8 ounce can tomatoes
• 1 3/4 cup water
• 1/2 cup chopped onion
• 1 small clove garlic, minced
• 1 Tablespoon beef flavored gravy base
• 1 1/2 Tablespoon Worcestershire Sauce
• 2 large green peppers

Here are substitutions I have successfully used over the years.

• cooking oil instead of shortening
• frozen mixed blend of red, yellow, and green peppers and onions instead of fresh vegetables.
• garlic powder instead of fresh garlic
• 1 beef bouillon cube instead of gravy base

Here is what I did.

Assemble your ingredients. I was out of fresh garlic and fresh peppers so I substituted garlic powder and frozen veggie blend.

Cut beef into 1/2 inch strips.

Coat with flour, salt, and pepper mixture

Brown in oil or shortening. Add juice drained from tomatoes, water, onion, garlic, and beef gravy base. Cover and simmer 1 1/4 to 1 1/2 hours. Add Worcestershire Sauce and peppers cut into strips. Cover and simmer another 5 minutes. Add cut up tomatoes and cook another 5 minutes. Serve over or with rice.

Complete instructions:

1. Cut beef into 1/2 inch strips.
2. Coat with mixture of flour, salt, and pepper.
3. In large skillet brown steak strips in shortening or oil.
4. Drain tomatoes reserved liquid.
5. Add liquid, water, onion, garlic, and beef flavored gravy base to meat.
6. Cover and simmer 1 1/4 to 1 1/2 hours or until meat is tender.
7. Uncover and stir in Worcestershire Sauce.
8. Seed peppers and cut into strips and add to meat.
9. Cover and simmer for 5 minutes.
10. If gravy is too thin combine 1 to 2 Tablespoons flour with equal amounts of cold water and stir into sauce. Cook and stir until thickened and bubbly.
11. Cut up tomatoes and add. Cook another 5 minutes.
12. Serve with hot cooked rice.

I thought you might get a kick out of this. This is a print out from my computer around 1990. First database I ever used. lol

Enjoy! As always, I welcome your comments. ♥