"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

Pepper Steak Recipe

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This recipe for Pepper Steak, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarwat Chappell
Added: Wednesday, July 2, 2008


1-2 lbs. thin top round steak, cut into bite sized strips
2 cans diced tomatoes, undrained
1/2 c. red wine
2-3 beef bouillon cubes
2 onions, sliced
Red, green, and yellow bell peppers, cut into strips
1-2 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. dried parsley
salt and pepper to taste

Roll meat in flour with salt and pepper added. Fry until brown. Drain and put steak into 9x13 inch baking pan. Lay onions and peppers on steak. Place diced tomatoes on top. Combine tomato juice, red wine, bouillon cubes (mixed with water), and spices. Pour over steak mixture. Cover pan with foil and bake at 350 for 2 to 2 1/2 hours or until steak is tender.




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