The backstory I am about to tell you is true. (Honestly, I couldn’t make something like this up.) Names are not use to protect whoever needs to be protected.
My mother’s dearest friend had a husband who was a cousin of the governor of the Great State of Arkansas. Get it? Friend’s husband was related to the Governor of Arkansas. One day while on vacation, said husband decided to “drop in” on cuz since he was a relative. You got it! Showed up on the mansion steps (uninvited and unannounced) and asked to see good ol’ cuz (translated – Governor of Arkansas). Now Governor of Arkansas was busy doing what governors do, and didn’t have time to visit. But, being a gracious governor, he said if they would wait around a while (translated to mean – all day), he would return from his governing later that afternoon, and would love to visit.
Said couple waited in the kitchen for the Governor to return. While visiting with the Governor’s chef, they were given this recipe. The rest is history. Dearest friend shared it with my mother, and it has been a family favorite ever since.
The original title is Hot Pepper Steak. I do not understand why they called it Hot Pepper Steak. It is NOT hot. It is easy, delicious, and fit to serve to the Governor of Arkansas.
Here are the ingredients: round steak (Don’t mind that the meat is a little dark. It was good – trust me!), bell peppers, onion, catsup, soy sauce, bullion. I know there is salt on the tray, but you don’t need it unless you want it. You also need (translated to mean – not shown) water, flour, and oil.
Cut the steak into 1/2 inch strips and brown in the oil. When browned, remove meat from the pan. Drain grease. Then add the flour, water, catsup, soy sauce and onions into the same pan to make a sauce.
Return meat to the sauce and simmer on low for about 45 minutes. Just look at this rich goodness. The smell is incredible.
Slice the mushrooms.
Slice the peppers. Aren’t they beautiful? They were on sale at the store, and thus the inspiration to make Pepper Steak. It was that simple.
Add the mushrooms and the peppers to the steak goodness, and cook another 15 minutes. The peppers should be crisp tender.
Spoon this goodness over prepare rice and serve. I just added the parsley for color. You really don’t need it. Yummy, yummy, yummy!
Do try it. I think you’ll like it.
Blessings to you and yours,
Pepper Steak
By Published: July 10, 2012
- Yield: 6 Servings
Onions, peppers, and mushrooms combine with round steak strips in a tomato based sauce for an easy and delicious meal.
Ingredients
- 1 flank or round steak cut in 1/2 inch strips
- 2 tablespoons shortening I used oil
- 1 tablespoon flour
- 1/2 cup catsup
- 1/2 cup water
- 3 tablespoons soy sauce
- 1 cube beef bullion I use the bullion paste
- 1/8 teaspoon black pepper
- 1 large onion sliced
- 1 can chopped mushrooms I used 8 ounces fresh mushrooms
- 2 green bell peppers sliced; any color of peppers will do;I used 1 green and 1 red, any will do.
Instructions
- Brown meat in shortening or oil.
- After meat is browned, remove the meat from the pan.
- Pour off fat.
- Stir in flour, catsup, water, soy sauce, bullion, and pepper.
- Heat to boiling and add meat and onions.
- Cover and simmer (turn heat down) for 30-45 minutes until the meat is tender.
- Add mushrooms and pepper rings.
- Simmer an additional 10-15 minutes. Peppers should be crispy tender.
- Serve over rice and enjoy!