Dad’s Pepper Steak

 

 

This is the first recipe I attempted that wasn’t as easy as mac&cheese or spaghetti w/ Ragu. My dad liked to mess around in the kitchen when I was growing up, and every now and then he would make this dish. A few years after he passed, I got the inspiration to give this recipe a try.  It turned out really well and brought back a fond taste I hadn’t enjoyed in a while. I realized then, my dads joy for cooking had been passed onto me.

 

INGREDIENTS

  • 1 1/2 Lbs Round Beef Steak
  • 1/4 All-purpose Flour
  • 1/4 Crisco
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 8oz. can of diced tomatoes, adding juice and tomatoes separately.
  • 1 3/4 cup water
  • 1/2 cup chopped onion
  • 1 small clove garlic, minced
  • 1 tbsp Kitchen Bouquet
  • 1 1/2 tsp Worcestershire sauce
  • 2 large Green Pepper, cut into strips

Directions

  1. Cut steak 1 inch thick, in strips
  2. Combine flour, salt & pepper and coat steak with the mixture.
  3. In large skillet, brown strips in hot oil.
  4. Add now, just the tomato juice from can, set tomatoes aside.
  5. Add Water, onions, garlic and Kitchen Bouquet.
  6. Cover; simmer for an hour or until meat is tender; stirring occasionally.
  7. Stir in Worcestershire sauce and green peppers.
  8. Cover again; simmer for 5 minutes.
  9. If the gravy is too thin, combine 1-2 tbsp of flour to equal parts water; stir in and continue to cook until thickened and bubbly.
  10. Add drained diced tomatoes and continue to cook for 5 more minutes.
  11. Serve over cooked rice.  Makes 6 servings.

NOTES:

  • It wasn’t long after that I made my own version of this recipe in a casserole. You can see the recipe here.

 

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