Pepper Steak
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.0
- Total Fat: 13.6 g
- Cholesterol: 64.6 mg
- Sodium: 520.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.3 g
- Protein: 26.8 g
View full nutritional breakdown of Pepper Steak calories by ingredient
Introduction
1957 Meta Given's Modern Encyclopedia of Cooking Vol 2 page 813I lost the original cook books my mother had when my cousin Kay died. So bought it later and now sharing some of my favorite old recipes she made. 1957 Meta Given's Modern Encyclopedia of Cooking Vol 2 page 813
I lost the original cook books my mother had when my cousin Kay died. So bought it later and now sharing some of my favorite old recipes she made.
Number of Servings: 6
Ingredients
-
1 1/2 lb inch-thick round steak
1/4 cup olive oil
1/2 clove garlic
3 egg-size onions, sliced
Pinch of thyme or basil
1/3 cup tomato sauce or puree
1/2 tsp sugar
1 tsp salt
Dash of black pepper
1 1/2 cups cold water or beef bouillon
2 1/2 to 3 medium size green peppers
Directions
Cut meat into inch cubes on cutting board. Heat oil in 10-inch heavy skillet, add garlic and meat. Brown slowly, about 20 mins, stirring often. Add onion last few minutes of browning.
Now add next 5 ingredients and 1/2 cup of the water ( or beef bouillon ). Cover and simmer until meat is tender from 50 - 60 minutes, stirring occasionally.
Add remaining water (or beef bouillon ) in 2 or 3 portions as liquid evaporates. Remove stems, seeds, and cores from the peppers and cut into inch squares; add to meat, cover and cook 15 mins longer.
When done, there should be about 3/4 cup rich gravy to serve with the meat.
Serve hot with potatoes, rice, or noodles. 4 - 5 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEANHOW.
Now add next 5 ingredients and 1/2 cup of the water ( or beef bouillon ). Cover and simmer until meat is tender from 50 - 60 minutes, stirring occasionally.
Add remaining water (or beef bouillon ) in 2 or 3 portions as liquid evaporates. Remove stems, seeds, and cores from the peppers and cut into inch squares; add to meat, cover and cook 15 mins longer.
When done, there should be about 3/4 cup rich gravy to serve with the meat.
Serve hot with potatoes, rice, or noodles. 4 - 5 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JEANHOW.
