Pepper Steak

  • Yield : 5 servings
  • Servings : 5 servings
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h
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  • 1 1/2 lbs round steak (about 3/4 inch thick)
  • 2 tbsp shortening
  • 1 (10 oz) can condensed tomato soup
  • 1/2 cup water
  • 1 tsp lemon juice
  • 1 green bell pepper, cut into strips
  • 2 1/2 cups cooked rice


Step 1

When I buy my round steak, to save time I like to have the butcher pass it through his cutlet machine. Otherwise pound the meat with a tenderizer hammer or if you don't have one, put your steak in between two pieces of saran wrap and, using a can or thick cup, hit the steak in vertical and horizontal directions. Really works well to "break down" the meat.

Step 2

In a heavy duty skillet add the oil and brown the meat. Drain off any fat.

Step 3

Stir in the soup, water and lemon juice. Cover and cook over low heat for 30 minutes.

Step 4

Add the pepper and cook 30 minutes more or until the meat is tender. Stir every now and then while cooking. Serve over cooked rice.


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