"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pepper Steak, by Tiffany Packard, is from Lloyds'N'Loves Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-4 lbs Round Steak 1-2 onions 2-4 tomatoes (fresh or canned) 2-4 green peppers 1-2 beef bullion cubes garlic salt and pepper to taste
Tenderize steak and cut into bite size strips. Brown the steak in a pot with oil, and add sliced onion and salt and pepper. Add 2-4 cups water and 1-2 beef bullion cubes. Let simmer for 1 hour. Use flour or cornstarch to thicken to creamy soup consistancy. 10 mins before serving, add chopped tomatoes, green peppers and garlic and pepper to taste. Serve over rice.
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