Pepper Steak Recipe

Name: Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. round steak (1/2-inch thick); 1/3 c. flour; 2 tsp. salt; 3 Tbsp. lard drippings; 1 c. celery (1/2-inch pieces); 1/2 c. water; 1 (16 oz.) can tomatoes; 1 large green pepper, cut in thin strips; 1 medium onion, sliced; 1 clove garlic, minced; 1 bay leaf; 1/8 tsp. cayenne pepper

Servings: persons

2 lb. round steak (1/2-inch thick)
1/3 c. flour
2 tsp. salt
3 Tbsp. lard drippings
1 c. celery (1/2-inch pieces)
1/2 c. water
1 (16 oz.) can tomatoes
1 large green pepper, cut in thin strips
1 medium onion, sliced
1 clove garlic, minced
1 bay leaf
1/8 tsp. cayenne pepper

1
Partially freeze steak.
2
Cut into strips 2 to 3 inches long. Combine flour with salt and dredge strips; brown in lard drippings in a frying pan.
3
Pour off fat.
4
Add 1/2 inch celery pieces and water.
5
Cover tightly and cook slowly for 15 minutes.
6
Add can of tomatoes, green pepper (sliced), sliced onion, minced garlic, bay leaf and cayenne pepper.
7
Cook slowly, covered, for 30 minutes. Serve over noodles.
8
Can substitute fresh tomatoes.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. round steak (1/2-inch thick), 1/3 c. flour, 2 tsp. salt, 3 Tbsp. lard drippings, and more.

Yes, Pepper Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Steak

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