Okay, I’m about to share with you another all-time family favorite that I think you are going to love! Growing up pepper steak with rice was one of the meals I looked forward to Mother cooking. It was actually years after we’d married that I thought about making pepper steak for my husband. Luckily, Mother had included her recipe for pepper steak in a recipe book that she made for me for my wedding.
I was blown away at how simple a recipe it is to prepare.
Pepper steak is easy enough for a weeknight supper, but definitely special enough for Sundays. Once you have all of your ingredients prepped, your stove really does all the hard work for you but you get all the credit. That’s what I call a win-win sort of meal.
Here’s how you make it.
Start with beef round steak and cut it into strips.
In a heavy-bottomed Dutch oven or large pot with tight fitting lid, pour in your olive oil and add your butter over medium heat. Go ahead and let your butter melt.
Add your beef and brown on all sides.
Sprinkle in paprika.
Slice your onion.
Pour your tomatoes, onions, and beef stock over your beef.
Chop up some garlic and throw it in there too.
Now, put the lid on your pot, turn the heat down to medium-low, and let it simmer away for about an hour or until the meat is deliciously tender.
You’ve got time to make a cobbler, make a cake, read some of your favorite book, or you could even go play in the sprinklers with your favorite little people. We did that yesterday and it was quiet the hit around here.
Definitely go ahead and plan the rice that you’ll be using to go along with your pepper steak. If it is long cooking rice, go ahead and get it going.
Cut your peppers into long slices and toss them into your pot. Stir in with the beef and allow to cook until the peppers are tender. Then mix together water and flour and add into pot to thicken slightly.
Remove from heat and serve on top of your rice.
I think you should make this soon.
It’s mighty delicious.