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Pepper Steak Recipe
|Beef round steak||1 1⁄2 Pound (1/2 Inch Thick)|
|Canned tomato wedges||16 Ounce (1 Can)|
|Onion||1⁄2 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Beef flavored gravy base||2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Green peppers||2 Medium, cut into 1/2 inch strips|
Serving size: Complete recipe
Calories 1868 Calories from Fat 733
% Daily Value*
Total Fat 82 g125.7%
Saturated Fat 4.2 g20.8%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 1188.5 mg49.5%
Total Carbohydrates 60 g20%
Dietary Fiber 15.6 g62.3%
Sugars 12.3 g
Protein 217 g433.5%
Vitamin A 86.1% Vitamin C 488.3%
Calcium 22.3% Iron 41.7%
*Based on a 2000 Calorie diet
In medium skillet brown meat strips in hot shortening; drain off excess fat.
Drain tomatoes, reserving liquid.
Add reserved tomato liquid, onion slices, garlic clove, beef-flavored gravy base, worcestershire sauce, salt, and dash pepper to browned meat strips.
Cover tightly and simmer mixture over low heat for 50 minutes.
Stir in green pepper strips and tomato wedges.
Cook meat mixture, covered, till green pepper is tender, about 6 to 8 minutes.
Remove meat and vegetables to serving bowl with slotted spoon.
Reserve cooking liquid to pass, adding additional hot water to make 1/2 cup, if necessary.