Pepper Steak

I have been craving the kind of recipes my father used to make. This pepper steak hit the spot. It is modified from The Cotton Country Collection cookbook, page 244. I healthed it up a little.

 

 

 

 

 

 

 

Pepper Steak

2 pounds round steak
salt and pepper
1/4 cup whole wheat pastry flour
spray the pan with olive oil
1 – 1 pound can of tomatoes
1 3/4 cups water
1 beef bouillon cube
1/2 cup chopped onion
1 clove garlic, minced
1 1/2 teaspoon Lea & Perrins
2 large green peppers, cut into strips

Cut steak into 1/2 inch strips.  Mix a little salt and pepper with the flour. Dredge meat and brown in oiled pan. Set aside remaining seasoned flour. Drain tomatoes, reserving liquid. Add tomato liquid, water, beef bouillon, onion and garlic to the meat in skillet. Cover and simmer 1.25 hours. Add green pepper strips, Lea & Perrins and simmer 5 minutes. Finally, blend in tomatoes and reserved flour and simmer about 5 minutes. Serve over brown rice.

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